I’ve been craving a good Caesar dressing ever since DH and I had lunch at that Italian restaurant during Ramadan and he got a pretty great salad I was sad I couldn’t partake in (cheese).
So I thought about it, worried about coddling eggs, and came up with another plan. And than abandoned that plan (involving the 1 brand of good vegan Parmesan I’ve found because it has abandoned the country). This version is naturally dairy-free and is no less delicious than I wanted it to be. Serve hot or cold.
gluten-free, dairy-free, pescatarian(ish)
Caesar Potato Salad
10 – 12 small white potatoes, chopped
2 tsp anchovy paste
Juice 1/2 lemon
2 cloves garlic
3 egg yolks
2 tsp Dijon mustard
2 tsp fish sauce
2 tsp mustard powder
2 Tbsp nutritional yeast
1/3 c olive oil
2 tsp capers
2 spring onions or a small shallot, minced
Salt & fresh cracked black pepper
Add the potatoes to a pot with enough nicely salted water to cover. Boil 6-8 mins or until tender. Drain.
Add the rest of the ingredients (minus the capers and shallots or spring onions) to a blender and process, drizzling the olive oil in slowly. Taste and add more salt or pepper if necessary.
Toss with the potatoes, capers and alliums and serve hot or cold.
Serves 4 – 6