Vegetarian Caesar Salad
Dana Treat Original
Serves 6

For the Dressing:
2 tbsp. cider vinegar
2 tbsp. mayonnaise (low fat is fine here)
1 tsp. Dijon mustard
1 tsp. vegetarian Worcestershire sauce
1/4 cup freshly grated Parmesan cheese
1/2 tsp. salt
Freshly ground black pepper
1/4 cup olive oil

In a medium bowl, whisk together the first six ingredients until smooth. Add black pepper to taste. Slowly add the olive oil, whisking constantly, until emulsified. Taste and adjust seasonings as necessary.

For the Croutons:
1 small loaf dense country bread
Olive oil
Kosher salt and freshly ground black pepper

(I don’t like too much olive oil on my croutons so I use a light hand with the olive oil, but feel free to use more. I like mine crunchy on the outside and still chewy on the inside so I watch them pretty carefully and take them out when they are just starting to brown. If you want them really crunchy, leave them in until they are brown. You can always taste to make sure!)

Preheat oven to 375 degrees with rack in the middle of the oven. Cut the each end off the bread and the carefully slice the crust off. Cut the bread into 1 inch cubes and put onto a rimmed baking sheet. Drizzle lightly with oil and sprinkle with a healthy pinch of salt and pepper. Bake for 10-20 minutes, depending on how crunchy you like them. Remove from oven and let cool.

To finish the salad:
3 hearts of romaine
Croutons
Dressing
Parmesan cheese (either grated or shaved)
Lemon

Cut the hearts of romaine into bite size pieces. Toss lettuce and dressing together in a large bowl. Right before serving, toss in the croutons. Garnish each plate with Parmesan cheese and a slice of lemon.