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.
This dressing has potential, but needs to be thicker, creamier and richer by far - I would definitely double the amount of tofu used. The lemon juice and parmesan, on the other hand, were just right. In answer to the other reviewer's question, the picture is of a grits casserole, the suggested serving with the salad. I altered this slightly to creamy polenta with tomato-basil sauce, which made a nice pairing.
(Why is there a photo of a piece of cake for this recipe?? ) i have been making this dressing for years, in fact, have reviwed this same recipe but i guess CL erased all of them, wish I knew why. Is wonderful -- wouldn't know you were eating tofu.
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