779: Fruits & Veggies with Abra Berens and Sheela Prakash
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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How to Make Vegan Caesar Dressing
I find pecorino to be a very umami-rich cheese, even more so than parmesan. I was surprised with how much I got this like savoryness from this combination of tahini and dijon mustard that it was very reminiscent of a Caesar. If for whatever reason you happen to be feeding people who don't like anchovies, if you have an anchovy, you know, an anchovy flow word kind of thing, what would you do? Oh, that's hard because I am so much on team anchovy. But you know, there are definitely ways to add that similar flavor.
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