Caesar Salad

2.3 (3 reviews)

2 Tbsp. margarine, melted
2 Tbsp. extra-virgin olive oil
1 large loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces
2 tsp. salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1/4 tsp. cayenne pepper
2 cloves garlic
1 Tbsp. freshly squeezed lemon juice
1 tsp. vegan Worcestershire sauce (available from
1/2 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
2 heads romaine lettuce, washed, dried, and chopped into 1-inch pieces
1-2 Tbsp. nondairy parmesan “cheese” (ttry Soyco’s Soymage brand— at

• Preheat the oven to 375ºF.
• Combine the margarine and olive oil in a large bowl. Add the bread cubes and toss until coated. Sprinkle them with 1 tsp. of the salt, 1/2 tsp. of the black pepper, and the cayenne pepper, and then toss again until evenly coated.
• Spread the bread cubes in a single layer on a baking sheet. Bake until croutons are golden—, about 10 minutes.
Allow them to cool completely cool on the tray.
• Meanwhile, for the salad dressing, place the remaining 1 tsp. salt and 1 tsp. black pepper, garlic, lemon juice, Worchestershire sauce, mustard, and olive oil into a food processor and process until smooth.
• Place the lettuce and croutons into a large bowl, add the salad dressing and non-dairy soy parmesan, and toss well to coat.
• Serve immediately.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind