Caeser Salad With Focaccia Croutons(Vegan) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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To get the briny flavor of anchovies, capers are used. Nutritional yeast replaced Parmesan, miso giving it the traditional flavor. This is easy and oh so good! This has the intesity of a true Ceaser! From Chef Tal Ronnen's The Conscious Cook. Ingredients:
1/4 plain focaccia bread, cut into 1/2-inch cubes |
3 garlic cloves |
1 tablespoon capers, drained |
1 cup vegan mayonnaise (or use regular mayo if you wish) |
1 tablespoon white miso |
2 tablespoons nutritional yeast flakes |
1/2 tablespoon light agave nectar |
1 cup olive oil |
sea salt |
fresh ground black pepper |
2 small head romaine lettuce, shredded |
Directions:
1. Preheat your oven to 350*F.
2. Spread the focaccia cubes on a baking sheet and bake for 10 minutes, or until lightly toasted.
3. Mince the garlic and capers in a food processor. Add the mayonnaise, miso paste, nutritional yeast, agave nectar, and 1/2 cup water and pulse to combine. With the motor running, slowly add the oil in a thin stream. Continure to blend until emulsified, about 1 more minute. Season with salt and pepper.
4. Place the lettuce and croutons in a large bowl. Drizzle the dressing over the top and toss well to coat.
5. Serve immediately and enjoy!
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