Happy Friday, beauties!! I hope you all had a fab week and have some lovely plans for the weekend. Tonight, the husband has a little poker night planned with the boys, and I have a little dinner date with a friend at one of my favorite restaurants here in Augusta. Its an awesome little place called The Bee’s Knees (<- so cute right?). Fun fact: the B’s Knees was actually a contender for the name of this here blog, but I digress. The restaurant has fantastic tapas and delicious sangria, and uses all local & sustainable fruits, veg, and cheese, plus humanely raised proteins. They have loads of vegan & vegetarian options too, but those aren’t the only reasons this place holds a special place in my heart. It is actually the place where the hubby and I ate the night we got engaged (awwww!). So, needless to say if you’re ever in Augusta, GA it is well worth a visit.
my new favorite salad the world’s best caeser salad. After a vacay, when I’ve indulged a bit, I always look forward to getting back in the healthy swing of things. For me that usually means adding lots of fresh, raw veggies to the mix. One of the struggles for me is always finding salad dressing recipes I love, since many of the bottled varieties contain exorbitant amounts of sugar & sodium, not too mention unhealthy fats and unnecessary calories. I love making my own, and was on the hunt for something new when I came across the idea of a yogurt-based caeser dressing. I was inspired by two different recipes (one from Food & Wine Magazine, one from howsweeteats.com), so I combined the best parts of each to create this creamy, garlicky rich, caeser dressing. I tossed ours with a combo of massaged kale & romaine, then topped it with blackened shrimp & plenty of Parmesan cheese.
Kale & Shrimp Garlicky-Greek Yogurt Caeser
- 2 cloves garlic, minced (*see note)
- 3 tbsp Greek yogurt (I prefer 2% for this)
- 2 tbsp parmesan cheese, grated (plus more for serving)
- 1 tbsp dijon mustard
- 2 tsp apple-cider vinegar (or red wine vinegar)
- juice of 1/2 lemon
- 4 anchovy filets, minced (**see note)
- 1/4 c olive oil (plus more to achieve desired consistency)
- desired greens for serving (romaine is most traditional. I used about 6 leaves of romaine + about 2 cups massage kale for 2 large salads)
- desired protein for topping (I used about 1 lb shrimp, seasoned in a salt-free blackening seasoning, sauteed in coconut oil).
*if you prefer a less intense garlic taste, try roasting the whole cloves first or sautee the minced garlic in the olive oil for a few minutes.
** can be omitted for a vegan/vegetarian dressing.
- Clean and chop greens; cook your protein, if using, and set aside.
For the dressing:
- Place yogurt, garlic, cheese, lemon juice, mustard, anchovies, vinegar, and a pinch of salt & pepper in the bowl of your food processor. Blend well, pureeing anchovies & garlic.
- Scrape down the sides of bowl. With the food processor running on low, stream in the olive oil. Continue streaming in additional oil, if desired, to reach your ideal consistency.
- Add your chopped greens to a large bowl. Drizzle several tablespoons over the greens and toss to coat. Add additional parmesan cheese & protein, if desired.
- Store in an air-tight container in the fridge.
I can’t wait to hear what you guys think of this one. What other combos of greens & proteins will you try??