White Bean Caesar Salad Dressing
Published by Nevada Motojicho · 16 June 2020
INGREDIENTS:
• 1 can (15 oz) of white bean puree (canned beans & bean liquid pureed in food processor or blender)
• 1 cup extra virgin olive oil
• 1/2 cup lemon juice (juice of about 2 lemons)
• 1/2 cup parmesan, grated
• 1 teaspoon black pepper
• 2-4 teaspoons anchovy paste (adjust to taste)
• 1 tablespoon garlic, minced (about 4 large cloves)
• 1/2 cup water (as needed)
INSTRUCTIONS:
1. In a blender combine bean puree, olive oil, lemon juice, parmesan cheese, pepper, anchovy paste, and garlic until blended and smooth.
2. If needed, add water to thin to desired consistency.
3. Refrigerate until used.
NOTES:
In the video, I state the recipe makes about 2 cups; in reality, it's more like 3.
The recipe is adapted from Joyce Goldstein; 2010 Worlds of Healthy Flavor Conference.
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