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.