Generally I’m not one to shy away from fat and calories. I did, after all, polish off a Pine State Reggie biscuit with no problem.
But it’s January and a chocolate-filled Valentine’s Day is sure to follow, so I don’t mind cutting back on calories and fat as long as I don’t have to give up on taste.
One way I’m doing that is with this Spa Caesar Dressing, a recipe from my Cool Mountain Cookbook. The first time I tasted this dressing, from Vermont’s most luxurious spa, Topnotch, I knew it had potential beyond just dressing salads.
A serving (2 tablespoons) is only 120 calories and 4 grams of fat, compared to 200 calories and 16 grams of fat of some traditional Caesar dressings.
This “mock” version has the taste characteristics of the real thing — thanks to anchovies, garlic and lemon juice — and it has great mouth feel thanks to the cottage cheese.
But don’t just toss your salads with this dressing. Use it as a dip for a plateful of healthy vegetables, too.
It also makes a nice sauce for fish, too. Just gently heat the dressing, spoon it over your fish and garnish it with some fresh chopped chives.
Spa Caesar Dressing
(from The Cool Mountain Cookbook)
Makes 2 1/4 cups
2 cups lowfat cottage cheese
1/4 cup lowfat buttermilk
1 tablespoon champagne or white wine vinegar
2 teaspoons lemon juice
1 teaspoon finely chopped garlic
3 anchovies, rinsed in warm water, dried and finely chopped
1/4 cup grated Parmesan cheese
1/2 teaspoon dry mustard
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1. Place all ingredients in a food processor and process until smooth, stopping to scrape the bowl once or twice.
2. Chill before serving.
3. Dressing may be refrigerated for up to 2 weeks.