Render what is Caesar's and veganize his dressing while you're at it

My husband, David, loves Caesar salad. The crisp romaine lettuce leaves, the nuttiness of the parmesan shaved over the top, the crunchy, garlic -laced croutons and oh, that dressing. Romaine...already vegan. Croutons...not hard to make or buy. All that's left to veganize is the cheese and dressing. I think I hit the nail on the head for the dressing...I'll have to speak to the cow about the cheese. Maybe if she drank soy milk...

Hearts of Romaine Caesar Salad

1 head of organic romaine lettuce, washed well, but kept intact.

vegan croutons of your choice

salt and freshly ground pepper to taste

For the dressing:

*This recipe will make much more than needed for the 2 salads...enjoy it tomorrow for lunch*

2 oz. of silken tofu

1/3 c. vegan mayo (I like reduced fat Veganaise brand, found in refrigerated section)

2 cloves of garlic, minced

2 t. nutritional yeast

juice of 1 large lemon (about 3T)

2 t. white miso

1/4 c. water

1/4 c. extra virgin olive oil

Blend all ingredients except oil in blender or food processor. With the blade running, slowly pour in oil to immulsify.

To assemble Salad:

Cut head of romaine in half lengthwise. Sprinkle on croutons and drizzle on dressing. Serves 2.

With it's lemony notes, I think this dressing would also be really good on steamed broccoli, asparagus or cauliflower.