(When It’s Too Hot) In the Kitchen: Vegan Grilled Caesar Salad

Serves 2.

15 oz garbanzo beans (in liquid, no salt)

1 tbsp Dijon mustard

1 tbsp capers

1 tbsp caper brine

2 tbsp lemon juice

2 tbsp extra virgin olive oil

Salt

Black pepper

1 head Romaine lettuce, split in 2 lengthwise

1 tbsp extra virgin olive oil

1/2 cup reserved garbanzos

1 cup cherry or grape tomatoes

1 tbsp capers

1 tbsp toasted pine nuts

1 loaf gluten free focaccia (or bread of choice for croutons)

1 tbsp extra virgin olive oil for croutons

Salt

Black pepper

Reserve 1/2 cup of garbanzos for garnish.  Purée rest of ingredients in blender till very smooth and creamy. Taste and adjust salt and pepper. (There should be extra dressing to use at a later date for crudités or more salad.)

Rub both pieces of halved romaine with olive oil.  Season with salt and pepper and, on a very hot grill, char flat sides of lettuce to create crosshatch marks.  *The most important part? Keep lettuce crisp and cold.  Grill marks will add contrast in texture, temperature and flavor. Garnish with as much dressing as desired. Add tomatoes seasoned with salt, capers, toasted pine nuts and garbanzos. Top with croutons. If you choose to make croutons, thinly slice bread of choice, brush with olive oil and grill till crispy.