Caesar Salad Dressing

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.

• Ready In: 5 mins
• Yields: 1 cup

Ingredients

• 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

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.