Moosewood Caesar Dressing |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Just made this gem from the Moosewood Daily Special cookbook. Rave reviews from family and friends. Perfect for those who fear anchovies. Great springboard for tangy-dressing options. Would be wonderful on streamed cauliflower. Ingredients:
2 sun-dried tomatoes, softened (not packed in oil) |
3 tablespoons olive oil |
2 tablespoons low-fat mayonnaise |
1 tablespoon dijon mustard |
3 tablespoons fresh lemon juice |
1 garlic clove, minced |
1 teaspoon capers |
1 teaspoon capers brine |
1/2 teaspoon salt |
2 -3 kalamata olives, pitted and chopped |
Directions:
1. In a small bowl or ramekin, cover the sun-dried tomatoes with 1/4 cup boiling water and set aside to soak for 10 minutes. Drain and roughly chop the softened sun-dried tomatoes.
2. Place all ingredients in a blender and whirl until smooth.
3. Drizzle dressing on romaine lettuce and toss with optional croutons and Parmesan.
4. Note: I didn't have a lemon so used 3 tablespoons of the tomato water and a couple additional capers.
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