This is absolutely, hands down, the most delicious and ridiculously simple eggless Caesar salad I've ever had. EVER. I nicked it from a friend in 1993 and I've been making it ever since. My sister-in-law hates Caesar's but she loved this one - it's consistently amazing every time!
Ironically, it's usually the raw eggs and anchovies that (understandably) freak people out about Caesar's - well, problem solved! This one never had eggs and the anchovies are easily left out.
Eggless Bistro Caesar Salad
1 large garlic clove, pressed (minced works too but using a press squeezes all the yummy juices out to really activate the garlic - tastes better, but be forewarned!)
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
1/4 teaspoon tobasco (the secret ingredient that totally makes this work)
1/4 cup virgin olive oil
1 head Romaine, washed and hand-ripped (knives turn lettuce brown. boo.)
1-1/2 cup croutons
1/2 cup vegan Parmesan (if you have a dehydrator, here's a recipe to try making your own)
salt and pepper to taste
In the serving bowl, whisk all seasonings until combined. Add oil slowly while continuing to whisk. Add lettuce and toss to coat. Throw in the Parmesan and croutons and toss to re-coat just before serving.
This pairs perfectly with Mom's Portabella Mushroom Fettucine!