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Caesar salad in a white bowl with a jug of creamy dressing and a lemon half
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Vegetarian Caesar Salad Dressing

A classical Caesar Salad dressing, but with a twist by swapping out the anchovy for Chinese fermented bean curd. This vegetarian dressing is packed with umami flavour and creamy texture dressing that just glides onto the romaine lettuce.
Course Condiment
Keyword cooking from scratch, creamy
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 large bowl
Calories 115kcal

Equipment

  • food processor

Ingredients

  • 1-2 fermented bean curd
  • 2 garlic cloves
  • ½ cup mayonnaise
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 2 dash Worcestershire sauce
  • ¼ cup parmesan cheese grated

Instructions

  • In the food processor, add all the ingredients except the parmesan cheese. Process the mixture until smooth and no lump. Transwer to a large bowl.
  • Add the grated Parmesan cheese, salt, and pepper to the mixture. Stir until well combined.
  • Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to meld together.
  • Toss with fresh Romaine lettuce, croutons, and additional grated Parmesan cheese for a classic Caesar salad.