Not-So-Caesar Caesar Salad Dressing 
Re-blogged from Amy at She Wears Many Hats, adapted from Joyce Goldstein; 2010 Worlds of Healthy Flavor Conference
(makes about 2 cups)
Ingredients:
- 1 cup of white bean puree (canned beans & bean liquid pureed in food processor or blender)
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice (juice of about 1 lemon)
- 1/4 cup parmesan, grated
- 1/2 teaspoon black pepper
- 2 teaspoons anchovy paste
- 2 teaspoons garlic, minced (about 2 large cloves)
1/4 cup water
Directions:
- In a blender combine bean puree, olive oil, lemon juice, parmesan cheese, pepper, anchovy paste, and garlic until blended and smooth.
- If needed, add water to thin to desired consistency.
- Refrigerate until used.
