Silken tofu gives this dressing its creamy texture and is a great substitute for the raw eggs that are often used in Caesar salads. Leftover dressing will keep in the refrigerator for up to a week.
2 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
2 ounces firm silken tofu
1 garlic clove, minced
2 teaspoons extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
12 cups torn romaine lettuce (about 2 hearts)
3 tablespoons grated fresh Parmesan cheese
How to Make It
Combine first 6 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well blended. Pour tofu mixture into a small bowl; stir in parsley.
Combine romaine lettuce and tofu mixture in a large bowl, and toss to combine. Arrange 1 1/2 cups salad on each of 8 plates, and top each serving with about 1 teaspoon Parmesan cheese.