Vegetarian Caesar Dressing

Remember those tofu croutons from last week? 

They pair especially well with a Vegetarian Caesar Salad (which is NOT actually what's pictured above--that's just a pretty salad photo to give you some eye candy or, erm, eye salad [new term for the health-conscious eater?])

Most Caesar dressings have anchovies (or at least Worcestershire sauce, which itself usually has anchovy paste), and so this dressing recipe I'll share with you is exciting in its ability to maintain that creamy tang minus the oily fishes.

For a typical Caesar salad, toss a bunch of greens (romaine lettuce is standard) with grated Parmesan, croutons (of the bread or tofu variety!), and some of this dressing. Or, mix it up, and use this dressing on other kinds of salads, or even as a nice sauce for roasted vegetables. Anyway you use it, it's delicious.

Vegetarian Caesar Dressing

2 tablespoons red wine vinegar or cider vinegar
2 tablespoons mayonnaise (use vegan mayo to make vegan)
1/2 teaspoon Dijon mustard
1 teaspoon soy sauce
1/4 cup grated Parmesan
1/2 teaspoon salt
pinch of black pepper
1/2 cup olive oil

Combine all of the ingredients--either by whisking together in a bowl, or by pouring them all in a jar, putting on the lid, and shaking it like the dickens. Leftovers will store in the fridge for about a week.  Yields 1/2 cup.

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  1. your previous post sent me to Food Rules, where Michael Pollan says... "Don't overlook the oily little fishes"!

  2. You're right, you're right! I thought about that when I was posting this. But...well, um...I don't like anchovies...? (I guess I need to think of a better reason to go anchovy-less, eh?)


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