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Vegan: Vegan Caesar Salad

Source of Recipe


From "Veganomicon: The Ultimate Vegan Cookbook"



List of Ingredients



• -- Caesar Dressing --
  
• 1/3 cup slivered or sliced almonds
  
• 3 to 4 cloves garlic, peeled and crushed
  
• ¾ cup silken tofu
  
• ¼ cup olive oil
  
• 3 Tbsp fresh lemon juice
  
• 1 heaping Tbsp capers, plus 4 tsp caper brine
  
• 1 tsp sugar
  
• ½ tsp mustard powder
  
• Salt
  
• .
  
• -- Croutons --
  
• ¼ cup olive oil
  
• 4 cloves roasted garlic
  
• 1 Tbsp fresh lemon juice
  
• 1 medium-size loaf French or Italian bread, stale, torn or sliced into bite-sized pieces
  
• ¼ tsp salt
  
• .
  
• -- Salad --
  
• 1 large head Romaine lettuce, chopped
  
• Freshly cracked black pepper
  
• Handful or two of spinach and/or arugula, torn into bite-sized pieces (optional)
  






Instructions



1. Prepare the dressing:
   Pulse the sliced almonds in a food processor or blender until crumbly. Empty the ground almonds into an airtight container that you'll be using to store the finished dressing. Blend the garlic, tofu and oil in the food processor or blender until creamy. Add the lemon juice, capers, caper brine, sugar and mustard powder, and pulse until blended. Adjust the salt and lemon juice to taste. Put into the container with the ground almonds and whisk to combine. Cover and allow the dressing to chill in the refrigerator for a minimum of 30 minutes, optimally 1 to 1½ hours.
   
   
2. While the dressing is chilling, prepare the croutons:
   Preheat the oven to 400° F. Combine the olive oil, roasted garlic, and lemon juice in a large bowl. With a fork or immersion blender, mash or blend the mixture until creamy. Add the torn bread and toss to coat each piece with the oil mixture. Spread onto a rimmed baking sheet, sprinkle with salt if desired, and bake for 12 to 14 minutes until golden brown. Toss the croutons twice during the baking process. Remove from the oven and cool the croutons on the baking sheet.
   
   
3. To assemble the salad:
   Place in a large bowl 2 to 3 cups of lettuce/greens per individual serving. Ladle on 1/3 cup of the dressing (or more or less, to taste), and use kitchen tongs to toss the greens and coat them with dressing. Add the warm croutons, toss again, and transfer to a serving dish. Sprinkle with a little freshly cracked pepper.
   
   Serves 4 to 6 as a side
   (2 to 3 as a main)