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Caesar Salad with Parmesan crisps and Bruschetta Style Croutons
with drench Vegan C

Romain lettuce or kale

Shredded Parmesan

Shaved Parmesan

Parmesan crisps-see recipe below

Bruschetta style croutons-see recipe below


  • Toss chopped cleaned Romain lettuce or kale with drench vegan caesar dressing & shredded parm.

  • Top salad with shaved parm

  • Decorate the perimeter of the platter with Parmesan crisps and bruschetta style croutons as in photo

Homemade Bruschetta Style Croutons

Long slender loaf of French bread or chiabata bread

Olive oil

Shredded Parmesan cheese

Himalayan sea salt


  • Slice bread about a quarter to a half an inch thick at an angle

  • Brush both sides with olive oil with a pastry brush

  • Sprinkle lightly with Himalayan sea salt

  • Sprinkle lightly with shredded parmesan cheese 

  • Bake at 375 degrees for about 10 min and enjoy a crispy crust and chewy center.

  • Use the croutons to decorate the outer edge of your platters similar to the photo.

Parmesan Crisps

Preheat oven to 400 degrees

Place a circle of Parmesan cheese on a silicone sheet on a cookie sheet. I do three rows of four so there’s 12 total on a cookie sheet.

Bake for 8 minutes on 400°

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