Delectable Caesar Salad
Crispy Romaine with Creamy Caesar and Scrumptious Garlic Garbanzo Bean Croutons
Romaine lettuce comes to us from the Roman Empire. A wild lettuce, the primordial Romaine would be too bitter for today's evolved taste buds. Albeit centuries of cultivation, nutritionists and connoisseurs alike still deem Romaine the healthiest and most delicious of all. Rich in Vitamin B, Romaine remains the perfect brain and brain development food -- often recommended to pregnant women.
Revering its "medicinal" powers, Emperor Augustus Caesar commissioned a statue of the "magical" lettuce head; and thus sired the enduring legacy of the titled: "Caesar Salad."
Caesar Salad is formidably easy and convenient to make. Purchase the freshest Romaine from a farmers market or the organic produce section of a natural foods market. Once home, store the Romaine lettuce whole and uncut. It should keep a week. Only rinse when ready to prepare and serve, preserving the leaves' inherent nutrients and natural integrity.
Assembling the Salad:
Yield: 4 Servings
1 Head Romaine lettuce 
1/3-Cup Creamy Caesar Dressing 
1-Cup Garlic Parmesan Garbanzo Bean “Croutons” 

1. Wash individual Romaine leaves, carefully. Then, tear each leaf into bite size segments. Place in a salad spinner to dry. 
2. Transfer salad to a bowl and toss with 1/3 Cup Caesar Dressing. 
3. Top with Garlic Garbanzo Croutons; and serve or chill up to two hours before serving. 

Creamy Caesar Dressing: 
Yield: 1 Cup or enough for three heads of Romaine lettuce 

1 Clove Raw Garlic, crushed and fine chopped 
½ Medium Lemon, juiced 
½ Tablespoon Dijon Mustard 
1 Tablespoons Anchovy Paste (if you don’t like anchovy, a good substitute is mild Miso Paste or Mashed Capers) 
4 Tablespoons Grated Parmesan Cheese 
¾ Cup Organic Mayonnaise 
¼ Cup Extra Virgin Olive Oil 

1. Blend the first six ingredients in a large bowl, or Food Processor 
2. Process or blend with a whisk, gradually adding the olive oil in a stream. 
3. Dressing should be completely blended and creamy. 
4. Refrigerate until ready to use. Keeps a few weeks, refrigerated. 

Garlic Parmesan Roasted Garbanzo Bean Croutons (a gluten free alternative to bread croutons): 

1 15-ounce can Organic Garbanzo Beans, rinsed and dried 
1 tablespoons Extra Virgin Olive Oil 
¼ cup Grated Parmesan Cheese 
1 Garlic Clove, fine chopped 
¼ teaspoon Salt 

Preheat oven to 375 Degrees 
1. Toss all of the ingredients evenly, then place on Baking Sheet 
2. Bake for 25-40 minutes, until lightly browned and crisp 
3. Remove from oven and allow to cool.