Caesar salads are the perfect vessel for creamy, delicious toppings and dressings. If you love the vegan Caesar salad with kale but wish it were just a bit lighter, this is the perfect recipe for you. One thing I hope this recipe encourages you to do is make your own croutons—the ones you make yourself will be infinitely better than any you’d buy at a store. They’re so easy to make and you can add whatever spices or flavors you love. This recipe prioritizes garlicky flavor and cooks them low and slow so they get perfectly crunchy.
Preheat the oven to 250F and line a baking sheet with parchment paper.
Cut bread into 1/2" cubes.
Whisk together the olive oil, garlic, and salt in a large bowl. Add the bread cubes and massage it all with your hands to evenly coat the croutons with oil.
Arrange the bread in a flat layer on the baking sheet and bake for 80-90 minutes, depending on the size of the bread. It should be fully dehydrated and crunchy.
Once the croutons are ready, whisk all of the dressing ingredients together in a bowl,
Cut the romaine into thin, 1/2" pieces and toss the romaine in the dressing.
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