Prep 5 mins
Cook 0 mins
There's no need to limit this dressing to Caesar salad--- It is also wonderful for any steamed or raw vegetables, particularly asparagus,articokes, and new potatoes. Transform it into a dip for crudites by adding 1cup of low fat yogurt. This recipe comes from the Moosewood Restaurtant Cooks at Home cookbook. This cookbook has recipes of a healthier version. You may find this recipe somewhat different than the Ceasar salad that you may be accustomed to.
- 2 hard-boiled eggs
- 1⁄3 cup olive oil (preferably extra-virgin)
- 3 tablespoons fresh lemon juice
- 1⁄2 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced or pressed
- ground black pepper, to taste
- Peel and chop the hard boiled eggs.
- Place all of the ingredients in a blender and puree until smooth.
- Covered and refrigerated this dressing will keep for about 5 days.
The unusual ingredients in this Moosewood recipe had me making this dressing. Not only is this a deliciously different Caesar dressing it makes for a great dip, and who doesn't need a 'new' dip for those veggie platters! Thank you Dotty2 for posting this great tasting recipe which is now in my 'keepers file' October 26 2008 - my original copy being well worn called for a reprint - noted the review regarding anchovies. While there are many who enjoy their Caesar salads with anchovies - "contrary to popular belief the original Caesar Salad did not contain pieces of anchovy; the slight anchovy flavour comes from the Worcestershire sauce". This Moosewood recipe is a real winner at our house; both as a salad dressing and as a dip.Love those Moosewood recipes. Thank you Dotty2!
Where are the anchovies? It's not a Caeaer dressing without the anchovies!