Got a cookout, party, or picnic this weekend and not sure what to bring? Check out this recipe for a new spin on a classic salad.
Drawing inspiration from food writer Martha Rose Shulman’s delicious Caesar dressing, our friends at Rancho Gordo developed this recipe for a chopped salad with a bean-based yogurt dressing.
We like how fresh and clean this tastes — it’s like a less-heavy take on a Caesar salad. We hope you enjoy it as much as we did!
Chopped Salad with Bean-and-Yogurt Dressing
Reprinted with permission from Rancho Gordo
For the dressing:
1 garlic clove, halved
½ cup cooked, drained white beans, such asAlubia Blanca
½ cup plain Greek yogurt or regular yogurt
1 anchovy filet (optional)
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon Rancho GordoPineapple Vinegar or other light vinegar
2 tablespoons extra-virginolive oil
2 tablespoons grated Parmesan cheese
For the salad:
4 cups chopped seasonal lettuces
¼ red onion, minced
1 cup cherry tomatoes, halved or quartered
1 cup fresh croutons or breadcrumbs
Freshly grated Parmesan cheese for serving
In a blender or food processor, process the garlic until minced. Scrape down the sides. Add the beans and yogurt and process until smooth. Add the anchovy, if using, the mustard, lemon juice, vinegar, oil, Parmesan, and salt and pepper, and blend until the mixture is smooth. Taste and adjust the seasoning.
In a serving bowl, combine the lettuce with the dressing. Top with the onion, tomatoes, and croutons. Season to taste with salt, pepper, and lemon juice. Top with Parmesan cheese and serve.