Caesar Salad Dressing
142 people added this to their Recipe Box
Recipe based on 2 ratings.
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 |
- Portion size: 1/2 cup (125 mL)
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 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
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.
