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.

…or two really big servings. Mercy! This one is dangerous. Because it comes across as healthy, being in the salad department and all, but then there’s all that dressing with the olive oil and the vegan mayo… and BAM! You find yourself with a belly full of garlicky yummy richness, unable to sleep. Take it easy with this one. There were no cheese-free focaccia loaves available at the store, so I bought a ciabatta loaf and brushed the cubes with some melted Earth Balance vegan margarine and minced garlic. Then, toasted according to the recipe. They were fixin’ to become a meal in themselves, but luckily this dressing was really easy and quick to make. The capers stand in for the traditional Caesar anchovies, and do so brilliantly. The only thing I’d change- I would double the lettuce. I like it thick, but my tummy does not. Next time I might try adding some lemon juice to that dressing too.