Best Caesar Part 2- Vegetarian Dressing Option:

Dear Margaret, Your Black Kale Caesar looks so simple and so delicious! I never order Caesar salads at restaurants bc I haaate anchovies and don't want to take the gamble;) Thankfully, one of my favorite restaurants here in Phoenix (True Food Kitchen with mastermind health guru/Chef/Dr. Andrew Weil in charge) offers an amazing Vegetarian  Caesar dressing option that he now shares in his fabulous cookbook for me to make at home!

"Suitable for lacto-vegetarians, this dressing omits egg yolk, substitutes Kalamata olives for anchovies, and uses vegetarian Worcestershire sauce (available in natural foods stores) instead of the usual anchovy-based version. Many people say they prefer this version to the classic recipe.

The olives in this recipe provide substantial taste and health benefits. Olives are extraordinarily rich in phytonutrients, including a special one found only in olives known as oleuropein. It has been shown to lower oxidative stress, and especially to decrease oxidation of LDL cholesterol. Olives are also rich sources of vitamin E." I definitely highly recommend the entire cookbook, as well as this salad dressing:)

Enjoy! xoxo, Kara

Vegetarian Caesar Dressing

Ingredients

1/2 cup freshly squeezed lemon juice 2 tablespoons red wine vinegar 1 tablespoon vegetarian Worcestershire sauce 1/4 scant cup Dijon mustard 1/2 cup pitted Kalamata olives 6 garlic cloves, chopped 1 cup grated packed Parmigiano-Reggiano cheese 2 cups extra-virgin olive oil 1 1/2 teaspoons salt (or more to taste) 1 teaspoon freshly ground black pepper (or more to taste)

Instructions

Combine the lemon juice, vinegar, Worcestershire, mustard, olives, garlic, and cheese in a blender or food processor. Blend to a smooth paste. With the machine on, drizzle in the oil, salt, and pepper. Blend until thick and emulsified, like mayonnaise. Adjust the seasonings with salt and pepper. Transfer to a lidded jar and refrigerate for up to 3 days.