Caesar Salad with Vegan Dressing and Homemade Croutons

Recipe by: Jennifer Bennett / SLO Veg Recipe Creator

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Croutons:
slice one sourdough baguette into bite size pieces. Toss the bread pieces with garlic olive oil, Mediterranean herb seasoning (CA wine and poppies), and culinary salt (CA wine and poppies). Bake at 450 for 10-15 min until golden brown, set aside.
Salad:
-romaine lettuce, washed and patted dry
-parmesan cheese
Dressing:
1/2 cup olive oil
1 tb fresh chopped chives
2 cloves of garlic, minced
zest and juice from 1 lemon
2 tsp worcestershire sauce
salt and pepper
1 tsp dijon
-finely chop 1-3 heads of romaine lettuce, depending on the amount of people serving (I used 3 small heads for 4 people and we had left over)
-In the bottom of a large salad bowl, mix dressing. Toss in romaine, some freshly grated parmesan cheese and top with homemade croutons.