This recipe is from the Cooking Light cookbook; although I’ve
adjusted the measurements a bit. I
imagine you could add a drop or two of anchovy paste if you wanted it to be more
like a Caesar Salad dressing. But, I
wanted to make it Vegan for my Vegan friend Laura. So, I stayed true to the ingredients called
for in the recipe.
I served this over a combination of Hearts of Romaine and Red Leaf lettuce
salad that contained sun dried tomatoes, artichoke hearts and olives. It was a HIT ! Everyone loved it – especially Laura.
Ingredients:
Juice of whole lemon
4 tablespoons water
1 tablespoon Dijon mustard
½ teaspoon sea salt
4 ounces firm silken tofu
3 garlic clove, minced
2 tablespoons extra-virgin olive oil
Directions:
Put everything except the olive oil in a food processor;
process until smooth. With processor on, slowly pour oil through food chute;
process until well blended.
