Posted by: acooksca | 04/03/2009

Caesar-Miso Dressing

caesar-dressing-2aWe look to our Japanese Californians for this fusion inspired Caesar dressing. White miso paste is used in this reduced-fat version of Caesar dressing. All your favorite tastes are still accounted for…garlic, anchovy, olive oil, lemon and Parmesan cheese. We leave out the traditional egg yolk and half of the oil. Miso recreates the rich mouth feel that is lost by cutting back on these.

Miso paste holds in the refrigerator for months. You can experiment with it as an oil substitute in other dressings, blend it with soy and lime juice for an Asian marinade or use it as a building block for soups.

1 large clove garlic
1 anchovy filet, rinsed (or1 teaspoon anchovy paste)
2 tablespoons fresh lemon juice
2 tablespoons white miso paste
1 tablespoon water
½ cup olive oil
salt and pepper
½ cup freshly grated Parmesan cheese
Fresh Romaine lettuce

In a food processor chop the garlic. Add the anchovy, lemon juice, miso and water and process for 10 seconds. With the motor running slowly add the oil. Taste and adjust the salt and pepper levels.

Toss chopped Romaine lettuce with the dressing and the Parmesan and serve at once.

Cooks note: Although this dressing is best served soon after it is made, it can be held for a day or two covered in the refrigerator. Stir to recombine and taste the balance of for salt, pepper and lemon.

Yeild: ¾ cup, enough for 4 large salads

Originally published in Farmstead Cheese News by Karen Bolla, edited for A Cook’s California (A Cook’s CA)  by Karen Bolla.


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