A Lighter Caesar Salad

• 1 tablespoon apple cider vinegar
• 1/4 cup olive oil
• 2 anchovies
• 1/4 cup freshly shredded Parmigiano Reggiano
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons plain, full-fat greek yogurt
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh cracked pepper, plus more for serving
• 2 bunches Bibb or romain lettuce, washed, dried and roughly chopped or torn into large piece
• 4 medium-boiled eggs, peeled and halved

1. In a food processor, blend vinegar, olive oil, anchovies, Parmigiano Reggiano, mustard, Worcestershire sauce, yogurt, lemon juice, garlic, salt and pepper until smooth. In a large bowl, toss lettuce with dressing until evenly coated. Top with eggs and season with fresh cracked pepper. Serve immediately.

apple cider vinegar, olive oil, anchovies, mustard, worcestershire sauce, greek yogurt, clove garlic, salt, fresh cracked pepper, bunches, eggs

Taken from food52.com/recipes/70484-a-lighter-caesar-salad (may not work)