4 thick slices Italian bread, crusts removed
2 garlic cloves, minced
1 Tbs. tahini
1 Tbs. mellow white miso paste
2 Tbs. fresh lemon juice
1 tsp. tamari
1/4 tsp. veggie Worcestershire sauce (optional)
1/3 c. olive oil
Salt and freshly ground pepper
1 head romaine lettuce
1. Preheat oven to 325*F. Cut the bread into 1-inch cubes and spread on a baking sheet. Bake, turning occasionally, until lightly toasted on all sides, about 20 minutes. Set aside to cool.
2. In a small bowl or food processor, combine the garlic, tahini, miso, lemon juice, tamari, Worcestershire sauce, and olive oil until blended. Taste and adjust the seasonings, adding salt and pepper to taste. Set aside.
3. Tear the romaine leaves into bite-sized pieces and place in a large serving bowl. Pour the dressing over the salad and toss until evenly coated. Add the croutons, toss again, and serve immediately.