Grilled Caesar Salad

Just when the crowd thinks you're done with the grill, surprise them with this; the romaine's leaves char slightly but stay fresh and crisp. 

This twist on an old favourite brings new life to a simple Caesar salad, and this easy instant Caesar Salad dressing will soon become your new best friend.

Grilled Vegan Caesar Salad

Makes 4 salads

2 heads of romaine lettuce cut into halves along the long edge.  Keep the base of the lettuce in tact so that it doesn't separate out into leaves.

4 large slices of pumpernickel bread

Heat up the Bar-B to medium high.  Once hot carefully grill the bread on each side until it has nice grill marks.  Remove bread from the grill and rub each slice with half a garlic clove.  Next place the romaine halves on the grill cut side down and carefully grill until they have nice grill marks.

Place a piece of bread on the plate, top with a romaine half, grilled side up.  Drizzle with Zengarry Caesar Salad Dressing and garnish with caper berries and freshly ground black 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 and process until smooth.

Keep refrigerated for up to 5 days.