1 head Romaine hearts
1 head purple endive leaves
1/2 fresh pineapple, diced
10 flax crackers (gluten free)
1 tbsp capers
1 tbsp Parmesan cheese, grated (optional)
1/3 cup extra virgin olive oil
3 cloves garlic
1 celery stalk, finely chopped
3/4 cup water
1/4 cup red wine vinegar
1 tbsp wheat-free tamari
3 anchovy fillets
1 date (or 1 tsp of honey)
1/2 tsp nutritional yeast (optional)
1/2 scoop PGX

Wash and dry romaine hearts and endive leaves.

Chop pineapple and layer on top of the greens. Top with a light dusting of capers, flax crackers and grated hard cheese if desired. Set aside.

Blend all dressing ingredients in a blender or food processor until smooth and creamy texture is achieved. Top salad with 4 tbsp of Caesar dressing and serve in 2 portions (1 serving each).

Store unused dressing in refrigerator for up to 1 week.