Caesar Salad

Below are two recipes for Caesar Salad - the first traditional and the second a vegan version.

Traditional
- 1 head Romaine lettuce, broken in pieces
- homemade croutons - French or Italian bread, diced and cooked in olive oil and sprinkled with grated parmesan just after removing from heat

For the dressing:
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- 1 tbsp vinegar
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp each of sugar, pepper, dry mustard and tarragon (optional)
- 1 raw egg
- 1/2 tsp vegetarian Worcestershire sauce
- a dash of Tobasco sauce
- 1 tsp parsley
- 1 chopped shallot (or garlic if you prefer)

Whisk together and mix with the lettuce. Top with the croutons, and add a 1/2 cup freshly grated parmesan cheese and 1/4 cup chopped parsley. Serves 4.

Vegan
- 1 head Romaine lettuce, broken in pieces
- homemade croutons - French or Italian bread, diced and cooked in olive oil and sprinkled with soy or rice parm just after removing from heat

For the dressing:
In a blender mix:
- 1 soft avocado
- 3 tbs vegetable oil (more to make the dressing lighter)
- 2 tbs olive oil
- 1 tbs vinegar
- 1/2 tbs lemon juice
- 1/2 tsp salt
- 1/4 tsp each of sugar, pepper, dry mustard and tarragon (optional)
- dash of Tobasco sauce
- 1/2 tsp vegetarian Worcestershire sauce
- 1 tsp parsley
- 1 chopped shallot (or garlic if you prefer)

Mix with the lettuce.Top with the croutons, and add a 1/2 cup soy or rice parm and 1/4 cup chopped parsley. (Note: if you make the dressing ahead, leave it in the blender to be mixed again just before adding to the lettuce.) Serves 4.