Finding out I was allergic to eggs and cheese have put a major damper on my Caesar consumption. I am delighted to have seemingly grown out of a strong egg issue, but still choose to take my hits when it really counts. So this dressing is a total bonus. On top of being egg free, it is fish-free, too ! This is only because I was just too lazy to put anchovies in the salad and used Kalamata olives instead and it was flippin' dynamite. My favorite Caesar dressing ever used to me adapted from a Cook's Illustrated Light recipe in which they incorporated buttermilk vs. oil. It was amazing, but a major dairy bummer these days.
So this recipe uses silken tofu and it works great! I have been really enjoying how much the silken tofu adds to various recipes and with no offensive tofu-ness for the tofuphobics in the crowd. It is super-smooth, much lighter vs. oil, and full of protein.
Sesame Caesar Dressing (makes about 1-1.5 cups)
- 8-10 Kalamata olives, pitted
- 1 medium garlic clove, minced
- 1 heaping Tbls Dijon mustard
- 6 oz silken tofu
- 1/4-1/3c olive oil
- 1/2 medium juicy lemon juice
- 1 scant Tbls toasted sesame oil
- Salt and Pepper to taste
In blender (I used a Magic Bullet), blend the heck out of the olives, garlic and mustard to make a paste, then plop in the tofu, lemon juice, olive and sesame oil and a dash of S & P. Blend for several seconds until fully combined- adjust the flavor with more S & P and maybe lemon juice as you see fit. It should have the texture of fluffy sour cream.
For Caesar Salad
Toss generously with romaine lettuce, Pecorino or Parmesan cheese and croutons!
|That's right, it is a strange purplish color. Don't be scared, it is darn tasty.|
It is inspired by "Sesame Tofu Caesar Dressing" out of Simply Ming.