Alicia Silverstone's Caesar Salad
This is the greatest Caesar salad, ever, on the planet. Period.
SERVES 6 TO 8
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon fi ne sea salt
- 3–4 slices whole wheat sourdough bread, sliced into cubes (about 11⁄2 cups)
- Olive oil
- 2 tablespoons blanched or roasted almonds
- 3 garlic cloves, minced
- 3 tablespoons Dijon mustard
- 2 tablespoons shoyu
- 1 tablespoon tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 large head romaine lettuce, torn into bite-size pieces
- 1⁄2 sheet nori, cut with scissors into 2" x 4" strips
- Preheat the oven to 325°F. Stir together the rosemary, garlic powder, and salt in a small bowl.
- Place the bread cubes in a large bowl, and drizzle with the oil. Toss well to distribute the oil.
- Sprinkle the herb mixture over the bread cubes, and toss again.
- Spread in a single layer on a baking sheet, and bake for 10 to 15 minutes or until the croutons are dry and lightly toasted.
- Cool completely.
- Meanwhile, combine the almonds, garlic, mustard, shoyu, tahini, lemon juice, oil, and 1⁄4 cup of water in a food processor or blender; process until smooth and well blended.
To serve, toss the lettuce and croutons together in a serving bowl.