Total Time
5mins
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.

Ingredients Nutrition

Directions

  1. Peel and chop the hard boiled eggs.
  2. Place all of the ingredients in a blender and puree until smooth.
  3. Covered and refrigerated this dressing will keep for about 5 days.

Reviews

(2)
Most Helpful

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!

Gerry October 26, 2008

Where are the anchovies? It's not a Caeaer dressing without the anchovies!

ChefJonnyGoda February 07, 2006

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