This recipe is from the book Vegan Planet:
4 thick slices italian bread
2 garlic cloves, minced
1 tablespoon tahini (sesame paste)
1 tablespoon mellow white miso paste
2 tablespoons fresh lemon juice
1 teaspoon tamari or other soy sauce
1/3 cup olive oil
Salt and freshly ground black pepper
1 head romaine lettuce
1. Preheat the oven to 325 degrees 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, 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.
Apparently miso paste is impossible to find at the grocery store, so we substituted with a veganaise, mustard and white wine vinaigrette mixture. We picked rosemary from a weird bush outside the apartment and used it to season the croutons. Hearts of palm and tomatoes were also added ; )