~The Classic Caesar Salad ~ as Veg as it gets!

Classic Caesar Salad, the vegetarian way~

Trust me with this dressing recipe, you would never miss the anchovies! (Wait a minute, you did know that the regular Caesar salad dressing contained fish right!!!)

Serves 2-3 as a main course salad; can be multiplied.

Ingredients~
For the dressing:
2-3 garlic cloves, peeled
1/2 cup plain hung yogurt
1/4 cup grated romano cheese (or substitute Parmigiano-Reggiano)
2 tsp Dijon mustard
2 tsp red wine vinegar
2 tsp lemon juice
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper

For the salad:
2 Tbsp olive oil
2-3 cups cubed crusty bread, from a baguette (cut into large, 1-1/2 inch cubes)
6 cups roughly torn lettuce leaves (Romaine, red leaf, etc.)
3 Tbsp kalamata olives and cherry tomatoes (optional)
Parmagiano for extra sprinkling.

Method~
In a blender, combine all ingredients for the dressing, and blend until the garlic is chopped and incorporated with the rest of the ingredients. Set aside.

In a small nonstick frying pan, heat the 2 tablespoons of oil over low-medium heat. Toast the bread cubes, until lightly browned on all sides but still soft in the center, approximately 3-4 minutes. Shake the pan frequently to make sure the cubes are browning evenly.

Set out a large mixing bowl. Add the lettuce, olives, and toasted bread cubes. Pour in the salad dressing, a bit at a time, and mix well but gently after each addition. You might not use all of the dressing; just make sure the salad greens don't drown in the dressing. 

Serve immediately with a sprinkle of Parmagiano! :)