19 Oct 2010

Tomato Caesar Salad

by Dave Pasternack

5.3 oz container of OIKOS organic greek yogurt.

1 onion chopped
Fresh anchovies some diced, some whole for garnish.

Drizzle of olive oil

Sea salt

1 tsp lemon juice

Fresh ground black pepper.

Hunk of Parmesan cheese

Handful of croutons

Handful of Purslane


Mix yogurt, anchovies, and olive oil in bowl, mashing up anchovies into the yogurt. Add a sprinkle of sea salt. Add lemon juice. 

In a separate bowl, mix sliced heirloom tomatoes, onions, and a dash of black pepper. Grate on some Parmesan cheese. Add croutons. 

Add the yogurt mixture to the bowl with the onions and sliced tomatoes. Stir. Arrange tomatoes on a plate. Scoop in additional yogurt mixture. Layer on a handful of Purslane with fresh anchovies on top. Serve.