Vegetarian Caesar Salad

Caesar salads are a great staple that you can add almost anything to. This vegetarian recipe has the same great flavor without anchovies. It’s the perfect side to a hearty dish or a lunch all on it’s own.

Serving Size: 8 lunch salads


For the dressing:

juice of 3 lemons

¼ cup worcestershire sauce

¼ cup dijon mustard

1 cup extra virgin olive oil

3 garlic cloves minced

1 teaspoon onion powder

For the croutons:

6 slices of baguette cubed

1/4 cup of olive oil

1 tablespoon Italian spices

salt and pepper to taste

For the Salad:

8 small heads of romaine lettuce

2 cups fresh grated Parmesan


Toss the bread cubes in the olive oil and spices.

Bake them on a parchment lined baking sheet in a 350 degree oven until golden brown.

Wash and trim the heads of romaine lettuce and pat them dry.

Garnish the lettuce with Caesar dressing, fresh grated Parmesan, croutons, and fresh cracked black pepper.