Caesar Salad Dressing
This recipe makes 1 cup (125 mL) servings
Nutritional Info |
|
|---|---|
| Per tbsp (15 mL): about | - |
| cal | 30 |
| pro | 1 g |
| total fat | 3 g |
| carb | 1 g |
The mystery ingredient that makes for creamy smoothness is tofu. This dressing makes enough to coat 12 cups (3 L) torn romaine (about 1 head) and 1 cup (250 mL) croutons, and serves eight.
Ingredients
- 1/3 cup tofu
- 2 tbsp lemon juice
- 1-1/2 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp anchovy paste or anchovies, (chopped)
- 1/4 tsp salt
- 1 pinch granulated sugar
- 1 pinch pepper
- 2 tbsp freshly grated parmesan cheese
- 1 tbsp olive oil
Preparation
In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy paste, salt, sugar and pepper. With motor running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days.
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