Caesar Salad with Marble Croutons

• 4 head romaine lettuce
• 1/2 loaf marble rye
• 2 tbsp. olive oil
• salt
• Ground black pepper to taste
• 2 oz. Parmesan cheese
• 2 clove garlic
• 1 tbsp. Dijon mustard
• 1 1/2 tsp. white wine vinegar
• 1 1/2 tsp. Worcestershire sauce
• salt and pepper
• 1 c. silken tofu
• 3 tbsp. extra-virgin olive oil

1. Remove and discard any wilted outer leaves from the romaine.
2. Chop the remaining leaves into bite-sized pieces and place into a strainer.
3. Wash the lettuce thoroughly to remove any sand or grit, then set aside to dry.
4. To prepare the Marble Croutons, dice the bread into small pieces, then place into a large mixing bowl.
5. Add the olive oil, salt and pepper and toss well until the bread is evenly coated.
6. Arrange in a single layer on a sheet pan and bake in a 350 degree F oven until the croutons are golden brown, about 10 to 15 minutes.
7. Remove from the oven and set aside to cool.
8. Dressing: Place cheese in a blender and pulse or chop until it settles uniformly into the bottom of the container.
9. Add garlic and continue to blend until minced.
10. Add mustard, white-wine vinegar, Worcestershire sauce, salt, pepper, and tofu, and process until thoroughly combined.
11. While the blender is running, drizzle in the olive oil and process until smooth.
12. Add water, if necessary, to achieve the desired consistency.
13. Adjust seasonings to taste.
14. To assemble the salad, in a large mixing bowl, combine the chopped romaine with half the croutons and enough dressing to coat.
15. Toss until the greens are well coated.
16. Transfer the salad to a serving bowl or divide among individual serving plates.
17. Serve garnished with the remaining croutons and Parmesan shavings.

romaine lettuce, marble rye, olive oil, salt, ground black pepper, parmesan cheese, clove garlic, mustard, white wine vinegar, worcestershire sauce, salt, silken tofu, extravirgin olive oil

Taken from www.delish.com/recipefinder/caesar-salad-marble-croutons-4194 (may not work)