Mr. Vedge made Caesar dressing for his family growing up every month. When I met him, he pretty much wooed me with his amazing dressing ways. A great dressing only takes seconds to make, with ingredients you likely have. Longer than it takes you to hunt around the back of the fridge for that expired bottle that you feel must be in there somewhere.
Eventually Mr. Vedge decided that he could make a righteously wicked Caesar dressing without the egg or anchovy. So he did. The head of lettuce didn't stand a chance, because we demolished the entire thing. I went back for thirds.
So how do you veganize Caesar dressing? A little bit of silken tofu and some olives. So much better for you! It's bright, garlicky, light, and the olives provide the saltiness.
2 tbsp olive oil
2 tbsp firm silken tofu
Juice of 1 lemon
2 cloves of garlic
10 black peppercorns ground fine
1 tsp sea salt
6 oil cured Moroccan olives
Pulse in blender until smooth.
Enough for 2 - 3 entree-sized salads.
For the salad:
Tear one head of romaine lettuce into bite-size pieces. You can add avocado slices, chopped olives, and crumbled tempeh, and finish with more pepper.