How To make Caesar Salad Dressing, Low Cal
1/3 c Tofu
2 T Lemon juice
1 1/2 t Dijon mustard
1 ea Garlic clove, minced
1 t Anchovy paste, or anchovy
1/4 t Salt
2 T Parmesan cheese, grated
1 T Olive oil
1 pn Sugar, pinch
1 pn Pepper
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, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
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How I make caesar salad dressing!
A good caesar salad is not very easy to find in Paris. A few years ago I started making my own dressing and salads. Here is what I use #caesarsalad #caesarsaladdressing
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YES, this is the BEST Caesar Salad Dressing recipe! Full of so many delicious flavors that all come together to make the best dressing. Original video and recipe I adapted was posted by angiiemaze on TT, you can make it by hand or use a food processor. Full Recipe:
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Best Caesar Salad Dressing Recipe Ever - You Won't Believe it's Vegan!
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This is the best creamy Caesar salad dressing ever! You won't believe that it is a vegan recipe and has no oil, no egg and no dairy. It is a healthy homemade Caesar dressing that is so rich and creamy that it will have you craving more. You might even become addicted like me and put it on anything and everything in your fridge and pantry!
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How to Make Caesar Salad Dressing
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Homemade is always better than store bought, and this recipe takes all the mystery out of making a zesty dressing to add flavor to your caesar salad!
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How to Make Caesar Salad Dressing
Ingredients:
5 garlic cloves
minced
2 anchovies
Pinch of salt
2 tsp Dijon mustard
1 lemon, juice only
4 dashes Worcestershire sauce
1 egg yolk
¼- ½ cup olive oil
¼ cup Parmesan Reggiano, grated
Directions:
Using a mortar and pestle, mash together the garlic, salt and anchovies until a paste forms. Transfer this to a bowl and add the mustard, lemon juice and Worcestershire sauce. Whisk to combine. Add the egg yolk and while whisking vigorously, add the olive oil in a slow, steady stream to emulsify. Start with ¼ cup of oil and add to the consistency desired. Add the parmesan and season with black pepper.
This dressing is enough for one 1-2 heads of lettuce (traditionally Romaine) and should be used right away.