Teriyaki tempeh Caesar salad

ate.2014.06.19.l.jpgThis is really good! It's the vegetarian version of Grilled chicken Caesar salad and I think it's just as satisfying.

I started with lettuce. Normally Caesar salads are made with Romaine lettuce, but I used lettuce from CSA Week #2.

The dressing is Drew's Romano Caesar dressing.

There's also a little microplaned Parmesano Reggiano and freshly ground black pepper.

I previously made and froze sautéed teriyaki tempeh. This is a third of a cake of tempeh and seemed like a good amount for a lunch salad.

I like to combine all of the ingredients in a bowl and toss with the dressing so the lettuce is evenly coated, even when making a single serving.

Finally, top with a few Olivia's butter and garlic croutons.

And it's served with a homemade whole wheat and oat roll, previously frozen. I defrosted it for a few hours at room temperature in plastic wrap, then sliced and reheated it in the toasted for a few minutes so the butter would melt.

Update July 3, 2014: I also made a version of this that's a garden salad base with veggies.