A classical Caesar Salad dressing, but with a twist by swapping out the anchovy for Chinese fermented bean curd. This vegetarian dressing is packed with umami flavour and creamy texture dressing that just glides onto the romaine lettuce.
Course Salad
Keyword cooking from scratch, creamy, healthy
Prep Time 10 minutesminutes
Servings 1large bowl
Equipment
food processor
Ingredients
1-2fermented bean curd
2garlic cloves
½cupmayonnaise
2tbspolive oil
1tspsea salt
¼tspblack pepper
1tspDijon mustard
2tbsplemon juice
2dashWorcestershire sauce
¼cupparmesan cheesegrated
Instructions
In the food processor, add all the ingredients except the parmesan cheese. Process the mixture until smooth and no lump. Transwer to a large bowl.
Add the grated Parmesan cheese, salt, and pepper to the mixture. Stir until well combined.
Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to meld together.
Toss with fresh Romaine lettuce, croutons, and additional grated Parmesan cheese for a classic Caesar salad.