By Martha Rose Shulman
- Total Time
- 5 minutes
- Rating
- 4(95)
- Notes
- Read community notes
Lisa Feldman’s bean and yogurt base is a great solution for a creamy Caesar salad dressing if you don’t like the idea of using a raw egg. Parmesan is added to the mix, and I also use an anchovy fillet, which you can omit if you wish. But the anchovy and the Parmesan are what make this resemble a Caesar dressing.
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Ingredients
Yield:1 cup, about (about 6 to 8 servings)
- 1small garlic clove, halved, green shoot removed
- ½cup cooked white beans, drained and rinsed if using canned beans
- ½cup whole milk or 2 percent Greek yogurt or regular yogurt
- 1ice cube, if using Greek yogurt
- 1anchovy fillet
- 1teaspoon Worcestershire sauce (more to taste)
- 1teaspoon Dijon mustard
- 1tablespoon fresh lemon juice
- Salt and freshly ground pepper to taste
- 2tablespoons extra-virgin olive oil
- 2tablespoons grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
91 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 157 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to the sides. Stop processor and scrape down sides. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.
Ratings
4
out of 5
95
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Cooking Notes
L Jackson
I have tried many Caesar dressings, and this one really tasted like restaurant salad. Garbanzo beans worked in place of the white beans, though the dressing wasn't as smooth. I also used 1tsp. Napoleon anchovy paste (instead of the fillet) which is easier to keep on hand.
Jen
Grilled smallish halved lettuces (brushed w olive oil/salt first). Substituted a sprinkle of farro, beluga lentils, and small-diced red bell pepper for the croutons. Added smoked paprika to the dressing. It was a huge hit! Would make again with simple grilled lemony to herby fish or chicken for lunch or a light dinner.
Oregon Abby
Just made. Had no white beans so used garbanzos. No other substitutions. Tastes great!
Brice
This was surprisingly good. I used navy beans and just dumped all the ingredients at once in the food processor until it was smooth, adding water to thin. We made a classic salad with it, but it would go well over meat or grilled veggies.
Claire
Good as is but a bit flat & bland. Increased the Worcestershire, anchovy, lemon juice, and parm until it had a little more punch. Used two garlic cloves with base recipe and that was plenty. Would definitely make again.
Sarah
I made this exactly according to directions. The flavor was okay… personally I would like more garlic. Also, although I appreciate this healthy alternative, some olive oil would have helped greatly with both taste and texture. Will try again, but definitely tweak.
Sandy
Delicious. Easy and full-flavored with real complexity. Also works as dip for tortilla chips -- seriously, try it!
Lizzette
I made this tonight for my family and it was delicious. I didn’t have white beans so I omitted them and the anchovy because it’s anchovy!! The garlic clove was a bit big so I added a 1/4 cup of Dukes Mayo as a thickener. It did the trick and it made it smoother and the garlic have leas of a bite. Try it!
LF
I did not enjoy the flavour
Susan Morrissey
O.k. I did a bit of improvising to this recipe of dressing but stayed pretty true to what was given. I used Greek Yogurt, Worcestershire, Dijon, lemon juice, EVOO and seasonings and added a bit of low fat mayo. I had to play with the quantities but I have to say, it's as good as any store bought - even better because I left out the anchovy.
Nan
How long does this keep in the refrigerator?
Lola Ansel
Yes, go ahead and try this. My dressing adverse 11 year old really dug it. I made it as a dip for artichokes to rave reviews.
Annie Nord
I love this recipe. I use a little less dijon. I also used half and half because that was the only milk I had in the house. It worked perfectly and is very tasty!
L Jackson
I have tried many Caesar dressings, and this one really tasted like restaurant salad. Garbanzo beans worked in place of the white beans, though the dressing wasn't as smooth. I also used 1tsp. Napoleon anchovy paste (instead of the fillet) which is easier to keep on hand.
ysenta
This dressing is strongly filling for some hours. You don't need more than some salad and an espresso. And it's fine because not really heavy .
The taste also lasts long.
Excellent.
Jen
Grilled smallish halved lettuces (brushed w olive oil/salt first). Substituted a sprinkle of farro, beluga lentils, and small-diced red bell pepper for the croutons. Added smoked paprika to the dressing. It was a huge hit! Would make again with simple grilled lemony to herby fish or chicken for lunch or a light dinner.
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