February 27, 2013
Caesar Salad Dressing
Capers star in this anchovy-free dressing
Makes 2 large (or 5 side) servings
1/3 cup (75g) blanched, slivered almonds
3-4 cloves garlic, peeled and crushed
3/4 pound (340g) package silken tofu (preferably fresh, not vacuum packed)
1/4 cup (60ml) olive oil
3 tablespoons lemon juice
1 heaping tablespoon capers
4 teaspoons caper brine
1 teaspoon sugar
1/2 teaspoon dry mustard powder
Salt, to taste
With a food processor, pulse the sliced almonds until crumbly. Empty the ground almonds into an airtight container that you'll be using to store the finished dressing in.
Add the garlic, tofu and oil to the food processor, and blend until creamy. Add the lemon juice, capers, caper brine, sugar, and dry mustard powder and pulse till blended. Add salt to taste and adjust the flavor with more lemon juice as desired.
Pour the mixture into the container with the ground almonds and whisk to combine. Cover, and allow the dressing to chill in the refrigerator for a minimum of 30 minutes (optimally 1 to 1 1/2 hours).
Recipe from "Veganomicon" by Isa Chandra Moskowitz.
All figures are per serving (assumes 5 servings).
Fat: 15 g
Carbs: 5 g
Fiber: 0 g
Protein: 4 g
Sodium: 228 mg