Step 1

If using, make the Homemade Croutons, tearing the bread into pieces before baking instead of slicing it into cubes. Or, use purchased croutons.

Step 2

Peel and roughly chop the garlic. Drain the chickpeas into a liquid measuring cup: save 1/4 cup of the liquid (aquafaba) for the dressing. In a large blender, place the garlic, chickpeas, aquafaba, lemon juice, light miso paste, Dijon mustard, olive oil, neutral oil, kosher salt, and fresh ground pepper. Blend until a creamy dressing forms. Makes 1 cup; serve immediately or refrigerate up to 1 month; bring to room temperature before serving.

Step 3

Chop the romaine and Tuscan kale. Chop the avocado, if using.

Step 4

To serve, place the greens in serving bowls and top with drained capers, avocado, croutons, lemon zest (optional), and a few tablespoons of the dressing.