Hail, Caesar! This salad is an oft-requested favorite, mainly because it tastes just like the restaurant version without leaving you weighted down and greased out. You’ll find it hard to believe that the dressing contains no eggs or dairy whatsoever. Creamy almond milk forms the base, and nutritional yeast—something I use only in moderation—really does approximate the savory goodness of Parmigiano-Reggiano cheese. I add anchovies to the dressing instead of keeping it vegan because I love the boost of omega-3s the fish provides, not to mention that authentic, tossed-at-the-tableside flavor. If you aren’t doing fish, simply omit the anchovies—no harm. Though they’re not traditional, I add avocados and carrot to the salad for extra raw goodness. And instead of croutons, I use Two Moms in the Raw Sea Crackers, which add crunch to every mouthful.
Serves 6 to 8
In a large bowl, combine the romaine, tomatoes, avocados, onion, carrot, and dressing and toss lightly. Serve with the crackers, flaxseeds, or nori on the side, encouraging people to add them like croutons just before eating.