Caesar Dressing

Caesar salad often comes with anchovies, which offer a salty, “oceany” flavor. This Caesar dressing uses arame (a type of seaweed) to offer a similar kind of flavor to vegetarians.

Yield 3 cups
Time 15 minutes
  • small saucepan
  • 2 small bowls
  • large spoon
  • spice grinder
  • blender or food processor
  • 1 egg
  • water
  • ice
  • 1 heaping T arame
  • 6 T fresh lemon juice
  • 3 T garlic, chopped
  • 1 t freshly-ground black pepper
  • 1½ t salt
  • ½ c grated Parmesan
  • 1½ c mild olive oil
Directions Bring water to boil in saucepan and set out a dish of ice water. Boil the egg for 45 seconds (this is called coddling), remove from water, and immediately place in bowl of ice water.

Coarsely grind the arame, place in small bowl along with 2 T warm water, and let sit for 10 minutes.

Place everything except oil in blender and process until well blended. With blender still running, slowly pour in the olive oil. After you’ve added all the oil, if the dressing is too thick, add a few drops of cold water until the consistency is just right.

Caesar salad recipe

Notes Caesar dressing can be refrigerated in a tightly-covered container for a week.

It’s also great as a dip for crudités.

Recipe from Cafe Flora Cookbook, by Catherine Geier and Carol Brown (read my review).

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