No-No Caesar Dressing stands up to crunchy kale
Awhile back we took on the challenge of getting rid of the egg in caesar dressing to make it safe on long picnic days. Now we’re going further and getting rid of the anchovies for those who hate our favorite salty fish or just don’t have any around. Makes about 1 cup, enough for 1 large or 2 small salads.
Ingredients:
2 garlic cloves, minced
2 T lemon juice (about 1 small lemon)
1 T red wine vinegar
2 t Worcestershire sauce
1 t Dijon mustard
½ c olive oil
¼ t salt
¼ t ground black pepper
½ c finely grated Parmesan or Reggiano cheese (or a combination)
Method: combine all ingredients except cheese in a mini food processor (you can use this for mincing the garlic as well). Pulse to thoroughly combine, then add cheese and pulse until well mixed. Serve with any robust green salad.
