Grilled Basil Caesar Salad with Garlic Croutons

For the salad:

  • 1 head romaine
  • EVOO; as needed

For the dressing:

  • 1, 14 oz can chickpeas; drained
  • 1 large bunch basil
  • 4 cloves garlic
  • 1 Tbsp warm water
  • 1 cup EVOO
  • 1 Tbsp Dijon
  • 2 Tbsp balsamic
  • Juice of 1/2 -1 lemon
  • 3 tsp vegan Worcestershire
  • Dash of hot sauce
  • Fresh cracked pepper

For the croutons:

  • 1 baguette; cut into 1/2 inch cubes
  • 3-4 cloves garlic; minced
  • EVOO; as needed
  • Salt and fresh cracked pepper; as desired

For the croutons:

Preheat oven to 425. Toss bread with olive oil and garlic and spread on a baking sheet.

Season with salt and pepper and bake for 8-10 minutes, turning halfway through, until

golden brown.

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.

For the dressing:

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

pepper to taste.

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