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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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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:
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.
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