Almond-Caper Caesar Salad with Homemade Roasted Garlic Croutons

1. Make the Dressing

Start by pulsing the slivered blanched almonds in a food processor or blender until they become crumbly. Add the peeled and crushed garlic cloves, silken tofu, and olive oil, blending until the mixture is creamy and smooth. The creamy texture of the tofu combined with the oil gives the dressing a rich consistency.

2. Add Remaining Dressing Ingredients

Next, add the fresh lemon juice, capers, caper brine, sugar, and mustard powder to the blender. Blend everything together until well combined. Pour this mixture into a container with the ground almonds and whisk until fully incorporated. Let the dressing chill in the refrigerator for 30 minutes to 1.5 hours to allow the flavors to meld beautifully, creating a well-balanced and tasty dressing.

3. Make the Croutons

Preheat your oven to 400°F. In a large bowl, combine the olive oil, roasted garlic cloves, and fresh lemon juice. Mash or blend until the mixture becomes creamy. Add the torn or sliced pieces of French bread to the bowl and toss them thoroughly to coat each piece with the garlic mixture. Spread the coated bread pieces on a rimmed baking sheet and sprinkle with salt. Bake in the preheated oven for 12 to 14 minutes, tossing the croutons twice during baking to ensure they brown evenly. Once golden brown, let the croutons cool on the baking sheet.

4. Assemble the Salad

In a large salad bowl, place the chopped romaine lettuce along with a handful or two of torn spinach and arugula. Add about 1/3 cup of the chilled Caesar dressing, or more if needed, and toss using kitchen tongs until the greens are evenly coated. Add the cooled croutons and toss again to distribute them throughout the salad. Transfer the salad to a serving dish and sprinkle with freshly cracked black pepper. If you’re not serving the salad right away, warm the croutons in a 300°F oven for 5 to 8 minutes before adding them to the salad to maintain their crispness.