Vegetarian Caesar Salad Dressing
Savory and umami!
Many people say they prefer this vegetarian version to the classic recipe. Suitable for lacto-vegetarians, this dressing omits egg yolk, substitutes Kalamata olives for anchovies, and uses vegetarian Worcestershire sauce instead of the usual anchovy-based version. A True Food Kitchen exclusive inspired by Dr. Weil and created by Diana!
Ingredients
1/2 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 tablespoon vegetarian Worcestershire sauce
1/4 scant cup Dijon mustard
1/2 cup pitted Kalamata olives
6 garlic cloves, chopped
1 cup grated packed Parmigiano-Reggiano cheese
2 cups extra-virgin olive oil
1 1/2 teaspoons salt (or more to taste)
1 teaspoon freshly ground black pepper (or more to taste)
Instructions
Combine the lemon juice, vinegar, Worcestershire, mustard, olives, garlic, and cheese in a blender or food processor. With the machine on, drizzle in the oil, salt, and pepper.
Blend until smooth and emulsified.
Adjust the seasonings with salt and pepper. Transfer to a lidded jar and refrigerate for up to three days.