Almond Caesar Salad with Croutons
By Dustin Rhodes, Friends of Animals Development Director
⅓ cup slivered or sliced almonds
⅓ cup hot water
3 cloves garlic
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon rice vinegar
1 tablespoon capers
Chopped Romaine lettuce to serve 4
½ loaf bread
3 tablespoons olive oil
1½ tablespoons lemon juice
1½ teaspoons garlic powder
1 teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon sea salt
Put the almonds in a glass with the hot water and let them soak for about 15 minutes. Then place the almonds and the water they were soaking in into the food processor, along with the chopped garlic, olive oil, lemon juice, mustard and vinegar. Blend it until it looks creamy and there are no large pieces of almond. Add the capers, and then blend again, but only for about 10 seconds or so (just until chopped up). Chill until you are ready to eat.
FOR CROUTONS: Preheat oven to 400 degrees F.
Cut bread into bit sized cubes—you should get about 5 cups. In a large bowl, mix the rest of the ingredients together. Add the bread pieces and mix well, making sure all the pieces get some of the oil mixture. Pour evenly on a baking sheet and bake for 20 minutes, turning halfway. Use right away.
Pre-dress this in a large salad bowl—tossing the dressing and croutons.