Back in August, my friend Vi, the talented designer behind Dolly Pearl, hosted a potluck dinner in her gorgeous Greenwich Village apartment for all the girls. One of my favorite dishes was a kale, frisée, and fennel salad that my friend Tyann made, which was tossed in a deliciously creamy Caesar dressing made from a fat-free Greek yogurt base. It was positively addictive and guilt-free.
*Follow Tyann on Twitter: @tbaybj
6-ounce single serving of Fage Total 0% Greek Yogurt
Grated Parmesan cheese
2 to 4 anchovy fillets, minced
2 cloves of garlic, minced
1 table spoon of Dijon mustard
1 teaspoon of Worcestershire sauce
2 teaspoons of white wine vinegar or fresh lemon juice
1 tablespoon of extra virgin olive oil
Freshly cracked black pepper
You're going to have to go by your tastebuds on this one. Use the above measurement as a guide, but taste as you blend the ingredients and adjust accordingly!