Polenta croutons are a fresh spin and make this salad gluten-free and extra hearty. Coconut bacon adds that smokey salty extra that just makes you feel like you're back in the old country. The coconut bacon I used is from Live Organic Food. It's gluten-free, raw, vegan and organic. But I know there are several brands out there. Yamchops makes their very own awesome coconut bacon, but it's a bit far from me. Sniff.
2 Romaine lettuce hearts
Prepared polenta (I bought mine in a tube)
Vegan margarine or Earth Balance
2 cloves garlic, minced
freshly ground pepper
Zengarry Caesar Salad Dressing (recipe below)
Cut Polenta into 3/4 inch slices and then into 3/4 inch cubes. Heat margarine and garlic in a non-stick frying pan. Add polenta cubes and fry on each side until lightly browned. Remove polenta croutons from the pan and drain on paper towel.
Tear romain lettuce into bite sized pieces. Top with Zengarry Caesar Salad Dressing, coconut bacon, polenta croutons and freshly ground pepper.
Zengarry Caesar Salad Dressing
- 1/2 package of Zengarry Gruyère Cashew Cheese
- 2-3 cloves of garlic
- 1/4 cup of capers with some brine
- 1/4 cup freshly squeezed lemon juice
- 1/2 to 3/4 cup water
- Freshly ground pepper to taste
Add all ingredients to the bowl of a food processor or magic bullet and process until smooth.
Keep refrigerated for up to 5 days.