I used vegan mayo because it will work nicely in all home kitchens—including those of people who don’t have high speed blenders with which to grind up cashews for cashew cream. The croutons can be swapped with cherry tomatoes in the summer, or with cubes of roasted squash in the winter for a more veggie-forward salad.
- 1 head romaine lettuce, washed, dried, and torn or chopped into bite-sized pieces
- 1 garlic, finely minced or grated on a microplane
- 2 tablespoons olive oil
- 1/4 cup vegan mayonnaise
- 1/2 teaspoon sea salt
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon vegan Worcestershire sauce
- 1 tablespoon drained capers
- 2 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard (optional; it’s less traditional, but I think it makes for the best flavor)
- Freshly ground black pepper
- 1/2 baguette, cut into 1-inch cubes (about 3-4 cups)
- 1-2 tablespoons tablespoons olive oil (as needed)
- 2 teaspoons finely minced garlic
- Coarse salt and freshly grated black pepper
- To make the croutons, preheat your oven to 350°F and line a baking sheet with parchment. Place the bread cubes in a mixing bowl and add the garlic and olive oil. Toss the cubes well to coat. Transfer them to the baking sheet and sprinkle generously with salt and pepper. Bake for 12-15 minutes, or until the cubes are crisp, stirring the cubes on the sheet halfway through cooking to help them brown evenly.
- While the croutons are roasting, whisk together the garlic, oil, vegan mayonnaise, salt, lemon, vinegar, Worcestershire sauce, capers, nutritional yeast, and mustard, if using. Taste the dressing and add freshly ground black pepper and additional salt as needed. (You can also add a bit of lemon if you’re like me, and prefer very tart dressings.)
- Add the dressing to the romaine and toss well to combine. Fold in the croutons. Serve.