PUMPKIN CAESAR SALAD WITH SAGE SOURDOUGH CROUTONS

A remarkably easier take on Caesar salad dressing that walks the line between cream-based and vinaigrette variations, pumpkin purée acts in lieu of raw egg yolks, emulsifying the dressing while keeping things bright—in both texture and color—and light.

Serves 4

For the Sage Sourdough Croutons

4 (1-inch) slices grainy sourdough bread, cut into large cubes

4 teaspoons extra-virgin olive oil

2 teaspoons dried sage

¼ teaspoon salt

ground black pepper, to taste

For the dressing and salad

½ cup pumpkin purée

¼ cup extra-virgin olive oil

¼ cup lemon juice

1 tablespoon Worcestershire sauce (vegan and gluten-free, if required)

¼ teaspoon salt

coarsely ground black pepper, to taste

1 head romaine lettuce, torn into bite-sized pieces or left whole to enjoy with a knife and fork

Preheat oven to 375ºF. On a large-rimmed baking sheet, toss all crouton ingredients until evenly coated. Bake for 5 minutes, toss, and bake for 5 to 10 minutes longer, until light brown and crisped. Set aside.

In a small bowl, mix all dressing ingredients.

If tossing salad, combine romaine, croutons, and dressing. Serve immediately. If enjoying with a knife and fork, mound whole romaine leaves on a plate, drizzle with dressing, and top with croutons. Serve immediately.