making amends: awesome vegan caesar

February 16th, 2009

Sorry if the last post made you lose your appetite. To make amends, I’m sharing my “I can’t believe it is fake” Caesar Salad Dressing that we attempted last night. I normally make the real stuff – egg yolk and anchovies, et al – but didn’t have anchovies on hand, so I faked it with the recipe, below. I swear it is a passable and delicious alternative.

2 Tbsp champagne vinegar
4 Tbsp olive oil
1/2 tsp dijon mustard
1/4 tsp worchestshire sauce (ours has been aged for ~20 years, no joke!)
1 tsp (at least) Chululah
5 kalamata olives
1 clove garlic

Pour this mixture into a cuisinart, mini food prep, or mince all the solids yourself then shake or pulse until you’ve got an emulsion – the oil and vinegar have become a creamy liquid. Drizzle over salad. Shave parmesean on top. Consume.

Doug ate this on straight lettuce. Our garden is enjoying the rain and the cold weather, so we have an abundance of parsley and arugula. If you have either, I’d suggest throwing those into your salad mix. Both arugula and parsley pair nicely with the nutty parmesan and the casear dressing.