Sesame Tofu Caesar Dressing |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
Ok... so I am a little obsessed with Ming Tsai as of late. Just bought his cookbook and have been posting recipes. I love Caesar salad. This recipe is great-no raw egg to worry about. Ingredients:
2 cups extra virgin olive oil |
2 tablespoons extra virgin olive oil |
16 large garlic cloves (about 2 heads) |
kosher salt & freshly ground black pepper |
4 anchovy fillets |
6 black olives, pitted |
1/3 cup dijon mustard |
6 ounces silken tofu, drained |
2 lemons, juice of |
1 tablespoon sesame oil |
Directions:
1. Heat a sauté pan over medium heat. Add the 2 tablespoons of oil and swirl to coat the pan. Add the garlic, season with salt and pepper, and sauté until the garlic is lightly brown, 2 to 3 minutes.
2. In a food processor combine the garlic, anchovy fillets, olives, and mustard and purée until smooth. Add the tofu and lemon juice and purée. With the machine running, drizzle in the remaining 2 cups of olive oil and the sesame oil. Correct the seasoning with salt and pepper. Use or store. Lasts 2 weeks, refrigerated.
|
|