GOLDEN CAESAR SALAD DRESSING
Not too thick, not too thin, dresses greens very well. New flavors, new textures. All different, all good. We’re going beyond the fat and discovering an equally worthy way to enjoy our salads! Caesar would be proud! Low-fat!
Makes 2-1/3 cups
1/2, 12.3 oz. block extra-firm Silken type tofu, rinsed and wrapped in paper towels and squeezed to remove excess water
1/2 t. sea salt
2 T. light brown sugar
1/2 c. Pineapple Lemon Curd Base
3 T. red wine vinegar
1 t. turmeric powder
2 t. garlic powder
1 t. onion powder
1 t. ground coriander
1/2 t. food grade citric acid
1 T. arrowroot powder mixed with 2 T. water till dissolved
1 t. dried tarragon
1/2 c. additional Pineapple Lemon Curd Base
1/4 c. liquid from jar of sweet red roasted peppers
salt to taste
fresh grind black pepper to taste
Place tofu, salt and brown sugar in food processor and process till as smooth as you can get it.
Add Curd Base, vinegar, turmeric, garlic and onion powders, coriander, citric acid and arrowroot powder liquid. Process again till as smooth as you can get it.
Transfer to saucepan and heat over medium heat till sauce thickens, stirring almost continuously.
Add tarragon, additional Curd Base, liquid from peppers (omitting the peppers). Stir well and continue to cook on low heat for about 10 minutes, stirring as needed.
Salt to taste.
Add fresh grind black pepper to taste.
Cool to room temperature, then place in blender container and blend till very smooth.
Transfer to lidded jar and refrigerate to use to dress salads as desired.
Notes: With this dressing we cook it to thicken it, then process till smooth and refrigerate. When using arrowroot powder it doesn’t thicken more after cooled, which is what we want.
Although the tarragon isn’t prominent, we still need it.
Check out: GOLDEN CAESAR SALAD