The rumour has it, Caesar Salad saw restaurant plates first in 1924. Since then, it grew more and more popular until today. There are many variations of it out there today. Of course vegan versions, too. This is my vegan version: tasty & garlicky you can enjoy it as a main course or a side dish. For me, Caesar Salad is very practical, because it combines the bread, I'd like to enjoy with a salad, is already in the salad. 

• 4 small Romaine lettuce heads or 1 bigger head
• 1 cup of stoneless black olives
• 1 small ciabatta bread
• the juice of 2 lemons
• almost the same amount of olive oil
• 2 cloves of garlic
• 1 small red onion
• 1 teaspoon of mustard
• salt & pepper to taste
• a handful of cashew nuts

First create the salad sauce

• Press the lemons and pour the lemon juice into the salad bowl
• Add the olive oil. You may cut them into smaller pieces, if you prefer.
• Add salt & pepper to taste
• Add the mustard
• Press the garlic and add it to the sauce, too
• Cut the red onion in small dices and add them to the sauce
• Stir everything well

Preparing the salad

• Wash & cut the Romaine lettuce into pieces of a size you may eat well
• Cut the ciabatta bread into crouton sized dices
• Put everything into the bowl with the sauce and add the black olives, too
• Toss everything well and put the salad bowl in the fridge for an hour, if you have the time
• Put the cashew nuts into a mortar and grain them well into some kind of powder quality. This will be your vegan Parmesan cheese.

Serve the Caesar Salad on a plate or in small salad bowls and spread some vegan Parmesan cheese over it, if you like. Enjoy!