This dressing works really well on this salad because it feels indulgent without it being a lot of calories. The thick, creamy dressing coats the lettuce beautifully and is a nice change from a more traditional caesar dressing. Make sure the lettuce is really good and dry before adding the dressing or it will become too watery.
4 cloves roasted garlic
2 teaspoons Dijon mustard
6 ounces plain Greek-style yogurt
Zest and juice from 1 lemon
Salt, to taste
Freshly ground black pepper
2-3 tablespoons extra virgin olive oil
1/4 cup Parmigiano-Reggiano, freshly grated, plus extra for serving
Romaine lettuce (about 2 cups)
1. In a medium bowl, combine roasted garlic, mustard and yogurt. Add lemon zest and juice and season with salt and pepper. Slowly add in 2 tablespoons olive oil until combined (add in remaining olive oil if dressing is too thick). Stir in Parmigiano-Reggiano.
2. Cut lettuce into small bite-sized pieces and transfer to a bowl. Toss with enough dressing to coat (store remaining dressing in refrigerator for 1-2 days). Transfer to a serving bowl and top with additional Parmigiano-Reggiano and serve.