Dressings and sauces
Anchovy Kefir Caesar Dressing
A little anchovy and finely grated Parmesan give this kefir dressing its Caesar flavour. Whisk it thick enough to cling to dry romaine, then use the same savoury coating in a chicken wrap.
Make it
Method
- Whisk the strained kefir, Parmesan, lemon juice, mustard, anchovy, garlic, and pepper.
- Pour in the olive oil slowly while whisking until the dressing looks glossy and even.
- Rest for 10 minutes in the refrigerator, then stir and taste before using.
- Add dressing to dry lettuce a spoonful at a time. Stop when the leaves are lightly coated.
Get the cheese fine enough
Finely grated Parmesan blends into the dressing; long shreds stay chewy. Start with spoonable kefir, following the cold-straining method without its garlic and herb seasoning.
Store it
Keep covered at 4°C or colder and use within 2 days, or sooner if any ingredient reaches its use-by limit.
Prefer it without fish?
For a different fish-free flavour, try miso-ginger dressing. Parmesan may use animal rennet, so check that too if you are cooking for a vegetarian.
Why has the oil separated?
If it separates, the kefir may be too thin or the oil went in too quickly. Use thicker kefir and add the oil in a slow stream.