This recipe was created to satisfy our family’s lifelong craving for the tangy lip-smacking Caesar. Feel free to add grated carrot or shaved Brussels sprouts along with the romaine.
about 20 minutes
How to Enjoy:
as a stand-alone salad
1. Preheat the oven to 350 degrees Fahrenheit. Wash and dry the romaine, and slice into ½-inch strips. Place in large salad bowl and refrigerate to crisp until ready to serve.
2. Assemble the salad: Toss the romaine with half the dressing, using hands to thoroughly coat the lettuce. Sprinkle with half of the parmesan, toss lightly. Divide the lettuce into six portions. Top individual servings with croutons, and sprinkle each serving with more parmesan and freshly ground black pepper, if. desired. Serve with the remaining dressing on the side.
This recipe qualifies for the whole-food plant-based (WFPB) designation, meaning that it is made of only of whole plant foods and does not contain any extracted ingredients, such as sugar or oil, that would damage the body’s endothelium (the inner most lining of the arteries).