Tested till perfect Caesar Salad Dressing

Caesar Salad Dressing

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1/2 cup (125 mL)


  • 1/3 cup 1/3cuptofu
  • 2 tbsp 2tbsplemon juice
  • 1-1/2 tsp 1-1/2tspDijon mustard
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspanchovy paste or anchovies, (chopped)
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchgranulated sugar
  • 1 pinch 1pinchpepper
  • 2 tbsp 2tbspfreshly grated Parmesan cheese
  • 1 tbsp 1tbspolive oil
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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.

Nutritional Information Per tbsp (15 mL): about

cal 30 pro 1g total fat 3g carb 1g
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