Alicia Silverstone's Caesar Salad

Alicia Silverstone's Caesar Salad

This is the greatest Caesar salad, ever, on the planet. Period.
SERVES 6 TO 8
Croutons:

  • 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

Dressing:

  • 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

Directions:

  • 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.

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