This easy recipe for vegan Caesar salad can be adapted in various ways, according to your ingredients. I like the brightness of baby plum or cherry tomatoes in mine, and often add smoked tofu for protein. Garlic toasts or croutons round out the plate for a wonderful, light meal. Make sure you prepare the dressing at least one hour before using so it can “gel” (it can be made a day ahead of time). Leftover dressing is great as a crudités dip or drizzle for grilled veggies.

Ingredients

• For the dressing:
• 8 ounces silken tofu
• ¼ cup extra virgin olive oil
• 1 large clove garlic, chopped fine
• 2 tablespoons lemon juice
• 1 tablespoon nonpareil capers
• 1 teaspoon Dijon mustard
• Pinch of cayenne
• Sea salt and freshly ground pepper
• For the crostini:
• 4 slices of sourdough bread, cut into 2” triangles
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, chopped very fine
• 1 pinch herbes de Provence (optional)
• Pinch of sea salt and freshly ground pepper
• For the salad:
• 4 hearts of romaine or 1/3 pound baby romaine leaves
• 2 cups baby arugula
• 1 tablespoon chopped fresh dill
• 12 baby plum or cherry tomatoes, sliced in half
• 4 ounces smoked tofu, sliced thin

• Prep Time: 10 minutes
• Cook Time: 10 minutes

• Total Time: 20 minutes
• Yield: 4 servings

Preparation

Prepare the dressing:
Place all ingredients except salt and pepper in a blender and puree until very smooth. Chill the dressing for a minimum of 1 hour and as long as 24 before using. Season to taste.
Preheat oven to 425’
Place the bread triangles on a sheet pan. Whisk together oil, garlic, herbs, salt and pepper, and brush mixture on the bread. Bake the crostini for 10-12 minutes, until they are golden brown.

Place salad ingredients in a mixing bowl and add dressing to taste. Toss well and plate the salad with the crostini on the side. Serve with freshly ground pepper. Copyright 2010 by Jen Hoy