Bean and Yogurt Caesar Salad Dressing

Name: Bean and Yogurt Caesar Salad Dressing
Total time: 5 min
Yield: 1 cup, about (about 6 to 8 servings)
Ingredients: 1 small garlic clove, halved, green shoot removed; 1/2 cup cooked white beans, drained and rinsed if using canned beans; 1/2 cup whole milk or 2 percent Greek yogurt or regular yogurt; 1 ice cube, if using Greek yogurt; 1 anchovy fillet; 1 teaspoon Worcestershire sauce (more to taste); 1 teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; Salt and freshly ground pepper to taste; 2 tablespoons extra-virgin olive oil; 2 tablespoons grated Parmesan

By Martha Rose Shulman

Updated Sept. 25, 2023

Bean and Yogurt Caesar Salad Dressing — Andrew Scrivani for The New York Times

Total Time: 5 minutes
Rating: 4(102)
Comments: Read comments

Lisa Feldman’s bean and yogurt base is a great solution for a creamy Caesar salad dressing if you don’t like the idea of using a raw egg. Parmesan is added to the mix, and I also use an anchovy fillet, which you can omit if you wish. But the anchovy and the Parmesan are what make this resemble a Caesar dressing.

Featured in: A Better Ranch Dressing

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Ingredients

Yield:1 cup, about (about 6 to 8 servings)

1small garlic clove, halved, green shoot removed
½cup cooked white beans, drained and rinsed if using canned beans
½cup whole milk or 2 percent Greek yogurt or regular yogurt
1ice cube, if using Greek yogurt
1anchovy fillet
1teaspoon Worcestershire sauce (more to taste)
1teaspoon Dijon mustard
1tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
2tablespoons extra-virgin olive oil
2tablespoons grated Parmesan

Ingredient Substitution Guide

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Preparation

Step 1
Process garlic in a food processor fitted with the steel blade until minced garlic is adhering to the sides. Stop processor and scrape down sides. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.

Ratings

4 out of 5

102 user ratings

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Comments

L Jackson7 years ago

I have tried many Caesar dressings, and this one really tasted like restaurant salad. Garbanzo beans worked in place of the white beans, though the dressing wasn't as smooth. I also used 1tsp. Napoleon anchovy paste (instead of the fillet) which is easier to keep on hand.

Jen7 years ago

Grilled smallish halved lettuces (brushed w olive oil/salt first). Substituted a sprinkle of farro, beluga lentils, and small-diced red bell pepper for the croutons. Added smoked paprika to the dressing. It was a huge hit! Would make again with simple grilled lemony to herby fish or chicken for lunch or a light dinner.

Sarah3 years ago

I made this exactly according to directions. The flavor was okay… personally I would like more garlic. Also, although I appreciate this healthy alternative, some olive oil would have helped greatly with both taste and texture. Will try again, but definitely tweak.

Oregon Abby1 year ago

Just made. Had no white beans so used garbanzos. No other substitutions. Tastes great!

Brice1 year ago

This was surprisingly good. I used navy beans and just dumped all the ingredients at once in the food processor until it was smooth, adding water to thin. We made a classic salad with it, but it would go well over meat or grilled veggies.

Claire2 years ago

Good as is but a bit flat & bland. Increased the Worcestershire, anchovy, lemon juice, and parm until it had a little more punch. Used two garlic cloves with base recipe and that was plenty. Would definitely make again.

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