Classic Caesar Salad

My dad's famous Caesar dressing he makes for birthdays and holidays — vinaigrette-style, not creamy, garlicky and bright with capers and lemon. I've spent years trying to recreate that taste in a vegan version, and this is the one that finally gets it right. Tossed with crisp romaine and shaved Aged Parm.

Serves:

Prep:

10 minutes

Cook:

15 minutes

Ingredients:

2 cloves garlic, minced

1 1/2 teaspoons Dijon mustard

3/4 teaspoon vegan Worcestershire Sauce (or use Tamari or Soy Sauce)

1 3/4 teaspoons lemon juice

1 teaspoon Red Wine Vinegar

1 1/2 teaspoons capers, finely minced

1 1/2 teaspoons caper brining liquid

1/4 teaspoon sea salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1/4 Cup olive oil

1 head romaine, washed and torn into bite-sized pieces

1/4 wheel of Mad Parma, shaved or grated

Optional - baguette or other crusty bread, cut or torn into crouton-sized pieces

Instructions:

Combine ingredients down to black pepper in a small bowl or jar. Drizzle in olive oil while whisking until dressing is smooth and homogenous. Toss with the romaine and garnish with the Mad Parma.

Optional Croutons:

Preheat oven to 400 degrees. Toss bread pieces in olive oil until lightly coated on all sides. Transfer to a parchment lined baking sheet and bake until golden brown (about 10-15 minutes), flipping once at the halfway mark.

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