No Guilt Caesar Salad and Dressing

No Guilt Caesar Salad and Dressing


Most creamy Caesar dressings get that consistency from, well, cream, sour cream or mayo. This recipe gets it from tofu, which is almost 100 percent protein and is essentially fat-free.

NO GUILT CAESAR SALAD AND DRESSING
Serves 8
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SALAD
  1. 8 ounces day-old Italian bread, approximately half a loaf
  2. 3 cloves garlic, mashed
  3. 1/2 teaspoon kosher salt
  4. 4 tablespoons extra-virgin olive oil
  5. 4 heads romaine lettuce hearts, approximately 1 pound
  6. 1/2 cup No Guilt Caesar Dressing (see below)
  7. 2 ounces Parmesan cheese, freshly grated
SALAD DRESSING
  1. Yield: 1 cup
  2. 2 ounces Parmesan Cheese, cut into ¼ cubes
  3. 2 cloves garlic
  4. 2 tablespoons Dijon mustard
  5. 1 1/2 teaspoons white wine vinegar
  6. 1 1/2 teaspoons Worcestershire sauce
  7. Pinch kosher salt
  8. Pinch freshly ground black pepper
  9. 8 ounces silken soft tofu
  10. 6 tablespoons extra-virgin olive oil
Instructions
  1. Heat the oven to 350 degrees F. Cut the bread into .75-inch cubes and spread on a half sheet pan. Bake until thoroughly dry but not brown, 10 to 12 minutes.
  2. Combine the garlic and the salt in a mortar and mash with the pestle to make a paste. Add the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch sauté pan. Place the pan over medium heat. Add the croutons and sauté, tossing constantly until the oil is absorbed and the croutons turn gold, approximately 5 minutes. Set aside.
  3. In a very large bowl, tear the lettuce and toss, using tongs, with the dressing. Toss in the Parmesan cheese and serve topped with croutons.
TO MAKE THE DRESSING
  1. Starting on the lowest speed, chop the cheese cubes in a blender until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.
  2. Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.
  3. Store in an airtight container in the fridge for up to a week.
ALTON BROWN http://altonbrown.com/

27 Comments

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  1. 1
    Ben

    actually james. there have been studies that just concluded stating that GMO foods have the same effect on your body as the original foods. GMO foods are completely safe and it is just a matter of opinion to the contrary

  2. 4
    Julia

    wow, so many changes! just try the recipe as listed, then decide if you need substitutions. I swear people just comment to tell everyone what they don’t eat or are allergic to. Use common sense!

  3. 5
    Maya

    Melissa, there are several brands of vegetarian and vegan Worcestershire sauce available that are anchovy-free. Just Google or visit a natural foods store and you’ll find them. Martha Stewart even has a recipe for a homemade vegan Worcestershire. Enjoy!

    • 6
      Jennifer M-H

      Funny thing, if you go to your local dollar store, you can find anchovy-free worcestershire sauce. i was trying random expensive ones that were awful and never tasted correct, but once i found the cheaper ones were veggie friendly, i was ecstatic! They taste exact, but without dead animal!

    • 8
      Meghan

      Look into the vegan substitutes for the Parmesan, you may find one that you both like. I’ve heard good things about nutritional yeast – supposed to have a nutty / cheesy taste, but I have not personally tried it.
      Otherwise I believe it would be fine to omit. Taste once blended and add salt if needed since you’ll be missing what would have been in the cheese.

    • 10
      Audrey

      I’ve been using a recipe similar to this for fifteen years. I froze it in ice cube trays and it was fine. I just thawed it and then used a fork to whip it up a little. I haven’t done it in a long time, but I seem to remember it got a little darker but the taste was good.

  4. 13
    Caroline

    I was skeptical but given it’s an Alton Brown recipe, I tried it–it is SO creamy and delicious. Honestly cannot taste the tofu at al. Caesar dressing flavor is spot on too! I made it as-is, except had to substitute red wine vinegar for white wine vinegar since I was out. Excellent, my new go-to Caesar salad dressing recipe!

  5. 15
    George Scione

    No anchovies? It’s one thing to substitute the sour cream or mayo, but you don’t have Ceasar Dressing without anchovy.

    • 16
      Frank Krunk

      What? Ceasar dressing has never had anchovies, it’s always been made with Worcestershire, which does have anchovies in it. Common myth actually, because of the Worcestershire people who never bothered to learn about Ceasar dressing assume it has anchovies, but it really doesn’t.

  6. 18
    Trisha

    I use liquid aminos (we’re vegan in my house) instead of worcestershire sauce. Its got a bolder flavor without as much salt, but is similar to soy/wocestershire. I even use it in my bloody mary’s

  7. 19
    Leslie Jo

    I am allergic to anchovies so I always substitute either soy sauce or oyster sauce for the worchestershire sauce. Hope that helps!

  8. 21
    Lisa

    Going to apply this idea of using the silken tofu in ranch dressing as the ranch fan in the house is trying to lighten it up. Sweet idea.

  9. 22
    melissa

    I’m still on a hunt for an incredible vegetarian Caesar dressing recipe…I have a son who loves Caesar salads but won’t eat them because of the anchovy paste in the dressing. This dressing looks great except for the Worcestershire. Any suggestions or alternative recipes?

  10. 26
    James White

    is there a fermented option for the soy, truth is getting out that soy is mostly GMO, and if that were not enough to stop its use, it is not healthy for humans in un-fermented form

    thoughts ?

    • 27
      Candy

      I would be more concerned about where your food is raised before GMO, especially with shrimp and seafood. And also how it has been raised. Or how it was transported. There’s a reason why people in asia shell out the big bucks for seafood from here vs their homeland.

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