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Ceasar Salad Dressing
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1/3 cup (75 mL) tofu
2 tbsp (25 mL) lemon juice
1-1/2 tsp (7 mL) Dijon mustard
1 clove garlic, minced
1 tsp (5 mL) anchovy paste or chopped anchovies
1/4 tsp (1 mL) salt
Pinch granulated sugar
Pinch pepper
2 tbsp (25 mL) freshly grated Parmesan cheese
1 tbsp (15 mL) olive 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.
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Preparation Time: |
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| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 4264 times. |
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