Caesar salad dressing (with Greek yogurt)

Combine Greek yogurt (70 g) with grainy mustard (15 g).

Add finely grated Parmesan cheese (10 g). Pour in lemon juice (5 g). Add anchovy seasoning (2 g). Sprinkle in dried garlic (2 g), black pepper (1 g), and salt (0.5 g).

Thoroughly mix the sauce until it reaches a smooth creamy consistency. If necessary, blend it for a smoother texture.

Refrigerate the sauce for at least 15–20 minutes to enhance the flavor.

If you want a richer “classic” taste, add a bit of finely chopped anchovies or a dash of sugar-free Worcestershire sauce.

Pairs well with:

• salads and greens: romaine, iceberg, lettuce, broccoli, napa cabbage;
• vegetables: cucumber, cherry tomatoes, celery;
• protein: shrimp, smoked salmon, chicken, beef tongue, eggs;
• extras: pear, hard cheese, blue cheese, pine nuts, pumpkin seeds.