Ingredients
- For the salad and dressing:
- 1 head romaine lettuce, washed, dried, and torn or chopped into bite-sized pieces
- 1 garlic, finely minced or grated on a microplane
- 2 tablespoons olive oil
- 1/4 cup vegan mayonnaise
- 1/2 teaspoon sea salt
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon vegan Worcestershire sauce
- 1 tablespoon drained capers
- 2 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard (optional; it's less traditional, but I think it makes for the best flavor)
- Freshly ground black pepper
- For the croutons:
- 1/2 baguette, cut into 1-inch cubes (about 3-4 cups)
- 1-2 tablespoons tablespoons olive oil (as needed)
- 2 teaspoons finely minced garlic
- Coarse salt and freshly grated black pepper
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