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1
To Make the Salad:
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2
Preheat a grill or grill pan over medium-high heat.
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3
Drizzle the oil over the surface of the lettuce, sprinkle it with salt, and place cut side up on the grill or grill pan for 30 seconds, just until grill marks form.
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4
Flip and grill the lettuce cut side down for 1 minute, until it is heated but not cooked and good grill marks have formed.
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5
Remove the lettuce to serving plates and top each with a portion of croutons, some parsley, and a drizzle of the dressing.
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6
To Make the Garlic Croutons:
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7
Preheat the oven to 400F.
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8
Use a sharp knife to cut off the top quarter of the garlic bulb.
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9
Place it in the middle of a square of aluminum foil large enough to wrap around the garlic.
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10
Drizzle the garlic with 2 tablespoons of the oil and a sprinkle of sea salt.
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11
Gather the foil into a packet, leaving a small chimney vent at the top.
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12
Roast the garlic for 30 minutes, then check to see if all the cloves are tender.
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13
Use a fork to remove each clove or cool the bulb slightly and squeeze from the bottom to remove all the cloves at once.
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14
Leave the oven on.
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15
In a large bowl, mash half of the roasted garlic with the remaining 2 tablespoons of oil and a pinch of sea salt.
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16
(You can use the remaining roasted garlic in the Vegan Caesar Dressing--2 roasted cloves for every 1 clove--or use it to flavor toast, purees, soup, and so on.)
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17
Toss the bread in the oil and garlic mixture to coat all sides.
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18
Spread the bread in an even layer on a baking sheet and bake for 10 to 15 minutes, tossing periodically, until all sides are golden brown.
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19
Set the tray aside to cool the croutons.
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20
To Make the Vegan Caesar Dressing:
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21
Combine the garlic, lemon juice, capers, mustard, Worcestershire sauce (if using), sunflower seeds, almonds, nutritional yeast, salt, pepper, and sugar (if using) in a blender or food processor and blend on high until well combined.
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22
With the machine running, slowly drizzle in the oil and blend until cream: the nuts and seeds will remain slightly grainy to give the dressing texture.
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23
Refrigerate the dressing, covered, for 40 minutes.
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24
Blend again, and if needed, mix in 1/4 to 1/3 cup water, to reach the desired consistency.
