Cid Charisse

That time of year is fast approaching when bulky winter clothes get pushed to the back, and our sassy summer clothes are pulled front and center, and when salads and lighter fare come into vogue. I love salads, a meal in a bowl for lunch or dinner. But I hate the empty, hidden calories in dressings because all my favorites are the creamy, dreamy kind. So I’ve made it my mission to minimize oil’s prohibitive domination while maximizing its contribution. I’m kicking off the upcoming bikini season with slimmed-down versions, starting with caesar dressing. Speaking of goddesses, I thought it fitting to showcase a few of my favs from Hollywood’s Golden Age, beginning with Cid Charisse. Her sultry beauty, athletic grace, and million-dollar, mile-long legs defined timeless, sleek elegance.

For those not in the know, the original dressing wasn’t made with anchovies, it was made with Lea & Perrin, i.e., Worcestershire sauce. While the original caesar salad was created by an Italian restauranteur [Caesar Cardini], I doubt you’ll find one on the menu in an Italian restaurant, at least not one worth its Mediterranean sea salt. But in all fairness, the ancient Greeks and Romans used a type of fermented fish sauce similar to Worcestershire as a condiment.200906-r-caesar-dressing

While I personally prefer Lea&Perrin Worcestershire sauce in the dressing, there are those who don’t, so I’ve included a vegan Worcestershire-style sauce recipe that provides the same savory zip and zing minus the fishy taste. Recipe yields 24oz. Nutrient values based on a 2oz serving.


What you’ll need: Blender and glass jar for storage.


  • 14oz brick of organic soft tofu. Yes, its what gives it creamy goodness without the fat, while pumping-up the nutrient value of protein and calcium for lean muscle.
  • 8-10 garlic cloves; I like it garlicky. Adjust to your own taste.
  • 1/4-cup olive oil
  • 1-cup fresh lemon juice
  • 1-cup vegan parmesan or regular parmesan cheese
  • 2-tbsp Lea&Perrin, or 1/4-cup vegan Worcestershire sauce
  • 1-tsp Dijon mustard
  • 1/4-tsp sea salt
  • Fresh cracked pepper


Blend all ingredients. Adjust seasoning. Pour into Mason jar or glass container and refrigerate.