from The Conscious Cook by Tal Ronnen
1/4 plain focaccia, cut into 1/2-inch cubes
3 cloves garlic
1 tbsp capers, drained
1 c vegan mayonnaise
1 tbsp white miso paste
2 tbsp nutritional yeast flakes
1/2 tbsp light agave nectar
1 c olive oil
sea salt and freshly ground black pepper
2 small heads romaine lettuce, shredded
Preheat the oven to 350F. Spread the focaccia cubes on a baking sheet and bake for 10 minutes, or until lightly toasted.
In a food processor, mince the garlic and capers. Add the mayonnaise, miso paste, nutritional yeast, agave nectar, and 1/2 cup water and pulse to combine. With the motor running, slowly add the oil in a thin stream. Continue to blend until emulsified, about 1 minute. Season with salt and pepper to taste.
Place the lettuce and croutons in a large bowl. Drizzle the dressing over the top and toss well to coat. Garnish with caperberries and serve immediately. Makes 4 servings.