Vegetarian Caesar Dressing
Nutrients Per Serving:
Fat 22.3 grams
Saturated Fat 3.35 grams
(94.4% of calories from fat)
Protein 1.46 grams
Carbohydrate 1.54 grams
Cholesterol 2.62 mgs
Fiber 0.1 grams
This recipe is courtesy of Dr. Weil’s cookbook: True Food: Seasonal, Sustainable, Simple, Pure.
A True Food Kitchen exclusive! Suitable for lacto-vegetarians, this dressing omits egg yolk, substitutes Kalamata olives for anchovies, and uses vegetarian Worcestershire sauce (available in natural foods stores) instead of the usual anchovy-based version. Many people say they prefer this version to the classic recipe.
Food as Medicine
The olives in this recipe provide substantial taste and health benefits. Olives are extraordinarily rich in phytonutrients, including a special one found only in olives known as oleuropein. It has been shown to lower oxidative stress, and especially to decrease oxidation of LDL cholesterol. Olives are also rich sources of vitamin E.
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)
Combine the lemon juice, vinegar, Worcestershire, mustard, olives, garlic, and cheese in a blender or food processor. Blend to a smooth paste. With the machine on, drizzle in the oil, salt, and pepper. Blend until thick and emulsified, like mayonnaise. Adjust the seasonings with salt and pepper. Transfer to a lidded jar and refrigerate for up to 3 days.
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