Creamy Caesar Salad

[Alberta Louise]

Creamy Caesar Salad

Serves 4.

1 large Romaine (Cos) lettuce, chopped roughly or torn into bite size pieces. Use 8 leaves.

5-6 tbsp plant mayonnaise

1tsp Umeboshi vinegar for the salad

1 tsp rice vinegar or white vinegar for the Aioli

1 wedge of lemon juice for the aioli

Olive oil

12 slices of stale white bread for the croutons, cut crusts off

2-3 cloves of fresh garlic,crushed

1/4 tsp of vegan mushroom oyster sauce or vegan worchestershire sauce

1tbsp Nutritional Yeast (Nooch) dusting powder

Dried Rosemary for the croutons

Salt and pepper to taste

A plant aioli is a silky plant mayonnaise with garlic and 1 tsp white vinegar.

Make the Aioli: Combine 4-6 tbsp plant mayonnaise and 1tsp rice vinegar or white vinegar. Add a pinch of salt, a wedge of lemon juice, and 1tbsp of olive oil. Put aside.  

Make the Croutons:  Cover the roaster with 2tbsp olive oil and place the 12 slices of white bread, crust-free in a preheated 180C-200C air-oven for 15 minutes. Once crisp remove and allow to cool. Cut into small squares and put aside. Optional: A dusting of the herb dried Rosemary is classic Caesar salad for the croutons.

In a bowl combine the 8 Romaine (Cos) lettuce in bite size pieces with the Aioli. Crush with a garlic press or cut finely the 4 large cloves of garlic and add the 3 tsp of vegan mushroom oyster sauce. Add Umeboshi vinegar.  Season with salt and pepper and mix altogether. Add the croutons and the 4tbsp Nutritional Yeast. Enjoy with a white wine!

Note: 1/4 tsp Chipotle powder suits the plant mayo in this recipe.