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Bread garlic capers mayonnaise white miso nutritional yeast light agave olive oil salt fresh ground black pepper head romaine lettuce
Viewed: 25 - Published at: 4 years agoIngredients
- 1/4 plain focaccia bread, cut into 1/2-inch cubes
- 3 garlic cloves
- 1 tablespoon capers, drained
- 1 cup vegan mayonnaise (or use regular mayo if you wish)
- 1 tablespoon white miso
- 2 tablespoons nutritional yeast flakes
- 1/2 tablespoon light agave nectar
- 1 cup olive oil
- sea salt
- fresh ground black pepper
- 2 small head romaine lettuce, shredded
Method
- Preheat your oven to 350*F.
- Spread the focaccia cubes on a baking sheet and bake for 10 minutes, or until lightly toasted.
- Mince the garlic and capers in a food processor. Add the mayonnaise, miso paste, nutritional yeast, agave nectar, and 1/2 cup water and pulse to combine. With the motor running, slowly add the oil in a thin stream. Continure to blend until emulsified, about 1 more minute. Season with salt and pepper.
- Place the lettuce and croutons in a large bowl. Drizzle the dressing over the top and toss well to coat.
- Serve immediately and enjoy!
