Vegan Caesar Salad

For the dressing 
• 100 g cashew 
• 40 g white miso
• 20 g Dijon mustard 
• 20 ml red wine vinegar 
• 25 g roasted garlic 
• 60 ml oil
• 3 g black pepper 
• 80 ml water 
• 35 ml olive oil

Mix ingredients well

For garlic & herb sourdough croutons
• 300 g sourdough bread, cut into 2 cm cubes - about 1/2 loaf
• 60 ml olive oil 
• 4-5 cloves garlic, finely minced
• 1 tbsp parsley, finely chopped
• 1 tsp thyme, leaves only  
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper, freshly cracked
• 1 heart of Romaine lettuce

Method
For garlic & herb sourdough croutons
Pre-heat oven to 160° C. Cut sourdough into 2 cm cubes. Stale bread works best - day-old is perfect.

Spread cubes in a single layer on a tray. Bake at 160° C for 10-12 minutes until lightly dried but not browned yet. This keeps them from going soggy later.

While bread toasts, whisk olive oil, garlic, salt, pepper, parsley and thyme in a bowl.

Tip warm bread cubes into the oil mixture. Toss well to coat evenly.

Return to tray in a single layer. Bake 8-12 minutes more at 160° C until golden brown and crisp, tossing once halfway. Let cool completely on the tray - they’ll crisp up more as they cool.

Assembly
Take a whole Romaine heart and cut it in half lengthwise. Char it on a high-flame, grill until well-charred but still crisp. Make sure it doesn’t wilt too much.

In a serving bowl or plate, add 2 tbsp Caesar dressing and spread it evenly. Arrange the charred Romaine on top. Add croutons and crouton crumbs.

Sprinkle with chopped parsley and serve.