Alternative Caesar Salad

I love Caesar salad, but being lactose-intolerant, typically I can't eat it. But I recently discovered this recipe in Moosewood Restaurant Daily Specials, which was easy to modify to vegan. Amazingly, my non-vegan, cheese-loving, sometimes picky family enjoyed it as well. I also switched the crouton bread from baguette to something a little more substantial, mainly b/c that's what we had in our freezer tonight.

SALAD
4-6 slices Trader Joe's multi-grain sourdough bread
2 hearts of romaine, well-rinsed and dried

CROUTON SEASONING
1 garlic clove, pressed
1 tsp ground rosemary
2 Tbsp olive oil

DRESSING
2 sun-dried tomatoes, softened
3 Tbsp olive oil
2 Tbsp mayo (or vegan mayo)
1 Tbsp dijon mustard
3 Tbsp lemon juice
1 garlic clove, pressed
1 tsp capers
1 tsp caper bring
1/2 tsp salt
2-3 kalamata olives, pitted and chopped

1/2 cup grated parmesan

1. Preheat oven to 350. But bread into 1-ich cubes and bake on an unoiled baking sheet for 10 minutes, or until golden.

2. Meanwhile, tear the romaine into bite-sized pieces and place in a large serving bowl.

3. In a small saucepan, sauté the garlic and rosemary in olive oil on medium heat for a few minutes, stirring to prevent scorching. When garlic is golden, pour oil/seasonings over the bread cubes and toss together right on the baking sheet. Set aside.

4. Drain and mince the softened sun-dried tomatoes. Place half of them and the rest of the dressing ingredients in a food processor and combine until smooth.

5. Toss the croutons and Parmesan with the romaine. Drizzle on the dressing and scatter the reserved sun-dried tomatoes on top.