Martha Rose Shulman’s genius Caesar salad dressing made from beans and yogurt got us thinking about bean-based dressings. We experimented and came up with this version using our pineapple vinegar.
For the dressing:
- 1 garlic clove, halved
- ½ cup cooked, drained white beans such as Alubia Blanca or Marcella
- ½ cup plain yogurt or regular yogurt
- 1 anchovy fillet (optional)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon Rancho Gordo pineapple vinegar or other light vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons grated parmesan cheese
- Salt and freshly ground pepper to taste
For the salad:
- 4 cups chopped seasonal salads
- ¼ red onion, chopped
- 1 cup cherry tomatoes, halved or quartered
- 1 cup fresh croutons or breadcrumbs
- Freshly grated parmesan cheese for serving
Served 4
- Mince the garlic in a blender or food processor. Scrape the sides. Add the beans and yoghurt and stir until smooth. Add anchovies, if using, mustard, lemon juice, vinegar, oil, parmesan, and salt and pepper and blend until smooth. Taste and adjust the spices.
- In a serving bowl, toss the salad with the dressing. Garnish with onions, tomatoes and croutons. Season with salt, pepper and lemon juice. Sprinkle with parmesan and serve.