Caesar Salad
Serves 6–8

Salad Ingredients:
  • 2-3 heads romaine lettuce, washed and roughly chopped
  • 2 tablespoons non-pareil (small) capers, drained

Dressing Ingredients:
  • 1/3 cup vegan mayonnaise
  • 1 teaspoon brown rice syrup
  • 1 tablespoon vegan Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 5 cloves roasted garlic
  • 1⁄4 cup toasted walnuts
  • 1⁄4 cup toasted almonds
  • 2 teaspoons nutritional yeast flakes
  • 2 teaspoons light miso paste
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon finely ground black pepper

Homemade Crouton Ingredients:
  • 4 slices spelt bread
  • 1 tablespoon neutral tasting high-heat oil
  • 1 teaspoon brown rice syrup
  • 1⁄4 teaspoon sea salt
  • 1⁄4 teaspoon finely ground black pepper
  • 1⁄2 teaspoon paprika
  • 1⁄4 teaspoon chili powder
  • 1⁄4 teaspoon garlic powder
  • 1⁄2 teaspoon dried oregano
Place salad greens in a large bowl with enough room to toss with dressing. For the dressing: Place mayonnaise, brown rice syrup, Worcestershire sauce, lemon juice, garlic, walnuts, almonds, nutritional yeast, miso, sea salt and black pepper in a food processor or high-powered blender. Blend until dressing is creamy and uniform. Set aside in refrigerator until ready to use. Refrigerate for about 30 minutes to let flavors develop.   For the croutons: Preheat oven to 375°F.   Cut bread into small cubes and place in a bowl. Add oil, brown rice syrup, sea salt, black pepper, paprika, chili powder, garlic powder and oregano. Toss to coat.   Place bread cubes on an ungreased, rimmed baking sheet and bake for about 10-12 minutes, or until croutons are crisp. Let cool before using.   To serve, toss salad greens with dressing. Top with croutons and capers.   Note: Croutons can keep for up to 1 week in an airtight container or metal tin.