Parve Sourdough Caesar Salad
Parve Sourdough Caesar SaladRorie Weisberg /


Caesar salad

  • 3 cups rough chopped romaine lettuce
  • 3/4 to 1 cup croutons (recipe below)
  • 2 to 3 teaspoons nutritional yeast
  • 2 to 3 tablespoons Creamy Caesar Dressing

Spelt Sourdough Croutons

  • 12 ounces spelt sourdough (about 6 and 1/2 to 7 cups), cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic salt or 1/2 teaspoon garlic powder and 1/2 teaspoon sea salt

Prepare the Spelt Sourdough Croutons:

Preheat oven to 375 degrees Fahrenheit. Line one extra-large metal baking sheet or two standard baking sheets with parchment paper.

Spread cubed croutons in a single layer on prepared baking sheet(s), being sure not to crowd them. Toss bread cubes with oil and spices to coat.

Bake for 25 to 30 minutes. Remove from oven; allow to cool at room temperature. Yields five to six servings.

Note: These keep wonderfully in the freezer in a freezer-safe bag for four to six months! Defrost at room temp before adding to salad.

To Serve:

Place lettuce into a bowl; top with croutons. Sprinkle with nutritional yeast. Top with dressing. Toss well to coat.

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