I have no idea where it came from but over the last few months, I’ve had an insatiable daily Caesar Salad craving (I’m not pregnant, don’t worry!). The only problem? I don’t eat dairy. My vegan caesar dressing is amazing but I realized that I can make it a little more rich and creamy by adding egg yolk. I’m not even vegan so not sure why I didn’t do this earlier. It makes a huge difference. I’ve made a few other changes to my original recipe and make this every single week.

I make it into a full dinner by adding grilled chicken or salmon. At lunch, I eat it topped with sliced avocado and a side of hummus.

Salad Ingredients:
– 1 head organic romaine lettuce
– 3 scallions, chopped

Dressing Ingredients:
– Juice from 1/2 lemon
– 1/4 cup salted roasted cashews
– 2 tblspns olive oil
– 1 tblspn apple cider vinegar
– 1 tspn dijon mustard
– 1/2 tspn Worchester sauce
– 1 egg yolk
– 2 cloves garlic
– Sea salt and pepper to taste

Crouton Ingredients:
– 1 slice of your favorite bread, cubed and tossed with a drizzle of olive oil, salt, and pepper (any any other spices that you love)

Directions:
– Chop romaine into 1-inch pieces and put in a large bowl
– Add scallions to the bowl
– Bake croutons for 10 minutes on 400 degrees, let cool
– Mix all dressing ingredients in a blender (I use a Vitamix)
– Taste as you go, adding garlic, salt, or lemon based on what it needs
– If it becomes too creamy or thick, add some water, one tblspn at a time
– Add croutons to the salad
– Pour dressing over salad until perfectly dressed for your taste
– Enjoy!