Source: Ecological Cooking
Made July 31, 2012
Yield: 4 servings
Time needed: 10-15 minutes
Everybody has a Caesar Salad recipe and I think every one of my cookbooks has a version of this popular salad. Compare this vegan version to the recipe from 12 Months of Monastery Salads . This recipe also calls for three ingredients which one needs to have on hand from other recipes or purchase from a vegan source: Vegan Worcestershire Sauce, Tasty Topping (Gomasio) and Croutons.
1 clove garlic, split
2 Tbsp. lemon juice
1 Tbsp. tamari
3 Tbsp. olive oil
1 Tbsp. Vegan Worcestershire Sauce
1 large head Romaine lettuce (about 8 cups cut in pieces)
2 Tbsp. Tasty Topping
½ cup croutons
2 Tbsp. capers
Freshly-ground pepper to taste
Rinse lettuce well, pat dry and set aside.
Rub salad bowl with cut side of garlic. Discard garlic clove.
Mix together lemon juice, tamari, olive oil and worcestershire sauce. Add to salad bowl.
Tear lettuce into pieces and add to salad bowl on top of the dressing.
Sprinkle Tasty Topping, croutons and pepper on lettuce.
Toss well and serve.