Recipe by Dotty2
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.
Top Review by Gerry
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!
- 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