19 Oct 2010

Tomato Caesar Salad

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




Preparation:

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.