Serves 4
Ingredients
- 2 tablespoons MTOO Fused Lemon Olive Oil
- 2 tablespoons MTOO California Garlic Olive Oil
- ¼ cup soft silken tofu
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons drained capers
- 2 teaspoons nutritional yeast
- tablespoon ½vegan Worcestershire sauce
- Lots of fresh ground pepper
- 1 teaspoon MTOO Lemon Herbs Seasoning
- Romaine hearts
- 1 round artisan Italian loaf
- 1 tablespoon NAPA VALLEY RUB
- 2 tablespoons MTOO California Garlic Olive Oil
- 2 tablespoons BUTTER OLIVE OIL
- 1/3 cup raw cashews
- 2 tablespoons hulled hemp seeds
- 1 small garlic clove
- 1 tablespoon nutritional yeast
- 1 tablespoon MTOO California Garlic Olive Oil
Instructions
- Make the dressing: Purée oil, tofu, lemon juice, mustard, capers, Worcestershire and nutritional yeast in a blender until smooth. Season with salt and pepper.
- Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
- Make the Croutons: Cut the crust off the loaf and cut into roughly 1” squares. Let dry overnight or put in a 250° oven tossing occasionally until dried out. About 20 – 25 minutes. Heat a heavy bottomed skillet until smoking hot. Add the olive oils then toss in the croutons. Add seasoning rub, salt & pepper and toss croutons until crunchy and well toasted.
- To make the salad, clean and tear the romaine hearts. Toss lightly with dressing, sprinkle with “cheese” and top with croutons.
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