Caesar(ish) Salad

Growing up, my favorite salad was always Caesar. Tangy and smooth, I never would have guessed that, at many restaurants, it includes tiny dead fish and raw or coddled eggs. It really doesn’t need either; chef Caesar Cardini’s original recipe did not use anchovies, and I found that a little Vegenaise and some nutritional yeast was a satisfying substitute for the egg.

Makes 4-6 servings.


3 tbs white wine vinegar

2 tbs lemon juice

1 tsp vegan Worcestershire sauce

1 tsp ground dijon mustard

1 tsp nutritional yeast

1 clove garlic, pressed

1 tbs Vegenaise

1/2 cup extra virgin olive oil

Garlic toasts:

8-12 thin slices of a baguette

2 tbs olive oil

1 clove garlic, pressed

1/4 tsp Italian Seasoning

1/4 tsp salt

dash pepper


2-3 heads romaine lettuce

freshly ground black pepper


First, make the garlic toasts. Preheat the oven to 400 degrees.

I sliced my baguette to make little rounds; if you would prefer more traditional croutons, you could cut it into smaller pieces.

Combine the oil, salt, pepper, garlic, and Italian Seasoning in a small dish.

Spread out the bread on a baking sheet and brush the top with the oil mixture. Flip the bread over and brush the other side.

Bake in the oven for 10-15 minutes, taking them out once to flip them over. When they get brown and toasty, take them out and let them cool.

To make the dressing, mix the vinegar, lemon juice, Worcestershire, mustard, nutritional yeast, and garlic. Add the Vegenaise and whisk well to combine. Constantly whisking, add the oil in a slow stream to emulsify.

Cut the romaine into small pieces and place in a bowl. Add the desired amount of dressing and toss to combine. To serve, top with fresh ground pepper and two garlic toasts.



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