I don't eat a lot of salad. I don't know why, as I like it just fine. Sometimes I get salads at restaurants, but rarely ever do I make them at home. I've been eyeing the Caesar salad recipe in Veganomicon, though, and I finally got around to making it today. The only other time I've tried capers (which are in the salad dressing), I didn't like them. It wasn't just a mild dislike, either. I found them completely unappetizing. Nevertheless, I got it in my mind that I wanted to try this recipe. I have no idea whether or not I still dislike capers on their own, but I loved this salad dressing. I never ate Caesar salad before going vegan, so the only thing I have to compare this to is the vegan Caesar dressing at a local restaurant called Sunspot. It's been awhile since I had that stuff, but I think I like this recipe better. It's creamy and tangy and, well...just plain good.I made the roasted garlic croutons per the Veganomicon recipe as well, but I used cracked wheat bread. I was going to buy French or Italian bread when I went grocery shopping, but all the stuff that Earth Fare had, which they supposedly baked in-house, contained L-cysteine. Seriously, Earth Fare.....what gives? Is that really a necessary ingredient? (Hint: the answer is no.)
