Easy Vegan Caesar Salad

Being predominately vegan, I have found several menu items that I have begun to resent for their lack of ingredient adjustability. The Caesar Salad is, by far, my biggest source of frustration. Between the anchovies, the eggs, and the cheese, there just never seems to be a way that I can ask for this delicious entree with vegan substitutions without either getting a smirk or a blatant glare from the waiter in return. So, I have taken it upon myself to create this vegan Caesar salad that will cure all of your lunchtime envy, without causing you to slave away in the kitchen all day. Hope you enjoy!

Serves 1

Ingredients-
3 T capers, with brine
2 T dijon mustard
3 T plant based milk (I used unsweetened macadamia milk)
1/4 tsp thyme
1 pinch black pepper
1 small pinch salt
1 bunch of romaine lettuce, washed and well dried
vegan parm, dulse flakes, grilled tofu, vegan chicken, micro greens, pickled vegetables (all optional)

1. Pulse the capers, dijon mustard, plant based milk, thyme, salt and pepper in a blender, and set aside.

2. On a grill or coil stove, grill the romain lettuce stalk until black marks appear. Rotate the stalk for even marking, and then set aside.

3. Place the romaine on a long plate and cut the very end so stalks are in the same shape but unattached.

4. Pour the blended sauce into the crevices of the leaves and then feel free to top with any mix of toppings as specified above. I really love topping mine with micro greens, pickled kale stems, and dulse flakes!

Note: If you don't have a great blender for this small quantity of dressing, I recommend mashing the dressing ingredients with the back of a fork or spoon. I actually prefer to have caper chunks still visible when I blend my Caesar.