When you hear Caesar salad, the term “vegan” probably isn’t the first thing that comes to mind. Traditionally made with anchovies, dairy-laden dressing, cheese shavings and grilled chicken, this popular menu item is far from vegan-friendly. But that doesn’t mean you can’t re-create this classic at home for your plant-based or lactose intolerant guests.
Light on calories yet heavy on flavor, this dish is a healthy and tasty alternative to fattening restaurant versions. Plus, the recipe yields extra dressing you can save to use as a marinade or dipping sauce!
1 baguette, diced into cubes
1 Tbsp. Gustus Vitae Italian Black Winter Truffle Sea Salt
1/2 cup avocado oil
2 heads romaine
1/4 cup vegan Parmesan cheese
1. Preheat oven to 350 degrees F. In medium mixing bowl, thoroughly coat cubed baguette with avocado oil and Italian Black Winter Truffle Sea Salt.
2. Transfer croutons to baking dish in even layer. Bake 12 minutes or until brown and firm to the touch. Remove from heat and set aside.
3. In food processor, combine dressing ingredients and pulse to combine. Pour into glass jar, cover and reserve in refrigerator. Note: If you prefer creamier dressings rather than textured, continue to pulse until you reach your desired consistency.
4. Chop romaine into squares (approximately 2” x 2”) and arrange in serving bowls. Drizzle with Caesar dressing and add croutons and vegan Parmesan cheese. Save leftover dressing to use as a marinade or dipping sauce.