Grilled Basil Caesar Salad with Garlic Croutons

For the salad:

-1 head of romaine

-EVOO; as needed


For the dressing:

-1 fourteen ounce can of chickpeas; drained

-1 large bunch of basil

-4 cloves of garlic

-1 tablespoon of warm water

-1 cup of EVOO

-1 tablespoon of Dijon mustard

-2 tablespoons of balsamic vinegar

-1/2-1 lemon; juiced

-3 teaspoons of vegan Worcestershire

-1 dash of hot sauce

-Fresh cracked pepper

For the salad:

Heat grill to high heat. Drizzle EVOO over the head of lettuce and char on all sides until blackened but still firm. Plate and serve.


For the dressing:

In a Cuisinart, combine all ingredients. Puree until smooth and season with salt and pepper to taste.