Toasted Almond Caesar Salad
Serves 2 to 32 tablespoons extra virgin olive oil (preferably from Crete)
3 tablespoons Dijon mustard
1/4 cup blanched almond flour/meal
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
8 cups of romaine lettuce, washed and torn
into 2 inch pieces
1/2 cup sliced almonds, salted and toasted
In a large wooden bowl, mix the oil, mustard, almond flour, pepper and salt. Add lettuce. Using a pair of tongs, turn the salad with a twisting motion until the dressing has thoroughly covered the lettuce. Mix in the toasted almonds, saving a few for garnish. Serve on individual plates and garnish with the remaining almonds. Serve immediately.
Note:
Toast sliced almonds on a cookie sheet in a 350 degree oven for 6 to 8 minutes. Let cool before placing in the salad.
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