Even when my little brother was just a wee one, he loved caesar salad. Now that he's an adult, it's no different. It's caesar salad for him every time we go out to a restaurant. In honor of his undying passion for the salad's dressing, I figured I would make an eggless version to try out on his nephew.
Something about giving raw eggs (a typical addition to caesar dressing) to toddlers didn't seem to be such a great idea to me (can you say salmonella?!). Instead, the tofu in this recipe acts like the thickener and makes this dressing a creamy dip for vegetables and even fish or chicken. I actually wouldn't have thought about dipping a protein into it until Kenya started taking his chicken chunks and dipping away. Something about the taste of this dip on different foods makes them that more interesting to him.
I'm sure a lot of people will look at the ingredient list below and think "yuck, anchovies," but they give a salty flavor that is the key to making this dip so tasty. Plus, anchovies are an excellent source of vitamins B12, D and omega-3 fatty acids that cannot be manufactured by the body and must be obtained only through diet. They convert into chemicals that regulate the key fighters in your child's immune system, also known as white blood cells.
I gave Kenya steamed baby potatoes with this dip and he devoured them. You could also chop up some baby lettuce and toss it with this sauce to make a baby caesar salad. Yummy!
We used these to make this recipe_
Eggless Caesar Dip (Makes 1/2 Cup)
- 2 Tsp White Wine Vinegar
- 2 Tsp lemon juice
- 2 Tsp worcestershire sauce
- 1 Tsp dijon mustard
- 4 Anchovy Fillets (you can buy these canned at groceries)
- 3 Tbsp Soft Tofu
- 3 Tbsp parmesan cheese
- 3 Tbsp Olive Oil
Preparation1. Place all the ingredients except the olive oil in a food processor and blend to combine.
2. Drizzle in the olive oil until the dip becomes creamy.