Ming says: I've always loved Caesar salad. Before I'd ever made the dish, though, I assumed its creamy dressing actually used cream. Wrong! Its silky texture results from emulsification with raw egg. This delicious version avoids that ingredient (which can pose health risks) and, for smoothest texture, uses tofu instead. Garlic, a key element of the original, stays, but is cooked first for less bite and a rounder, sweeter flavor. If you don't like anchovies, a traditional Caesar ingredient, just up the olive quotient. You'll still have a great dressing.

Makes 3 cups

• 2 cups plus 2 tablespoons extra-virgin olive oil
• 16 large garlic cloves (about 2 heads)
• Kosher salt and freshly ground black pepper to taste
• 4 anchovy fillets
• 6 Niçoise or other black olives, pitted
• 1/3 cup Dijon mustard
• 6 ounces silken tofu, drained
• Juice of 2 lemons
• 1 tablespoon Asian sesame oil

1. Heat a sauté pan over medium heat. Add the 2 tablespoons of oil and swirl to coat the pan. Add the garlic, season with salt and pepper, and sauté until the garlic is lightly brown, 2 to 3 minutes.
2. In a food processor combine the garlic, anchovy fillets, olives, and mustard and purée until smooth. Add the tofu and lemon juice and purée. With the machine running, drizzle in the remaining 2 cups of olive oil and the sesame oil. Correct the seasoning with salt and pepper. Use or store. Lasts 2 weeks, refrigerated.

>>This recipe appears in Episode #221.

>> For additional recipes and more, visit www.ming.com