This recipe is a shout-out to my favorite vegan and trail-running buddy, Carol. I know there are times I probably gross her out with my Ziploc bags of bacon that I eat on the trail. She never says anything about it, but she did mention she appreciates when I post a vegan recipe on my blog. So this one is for Carol and the rest of my vegan and vegetarian readers!
Almond Caesar Salad with Homemade Croutons is the brainchild of Thug Kitchen — this plant-based site and their cookbooks are the bomb! I will warn you though, if you don’t like the “F” word, do not enter. I’m a reformed potty-mouth myself, so it brings me comfort.
This dressing calls for sliced or slivered almonds, which I recommend using. They will soak and soften much quicker than whole almonds. If you do use whole almonds, I suggest you grind them up in a clean spice or coffee grinder before you soak them; this will yield a smooth consistency that you’ll want. This is a very thick dressing. If you want a thinner one, double the olive oil, lemon juice, Dijon mustard and rice vinegar. I first tried adding a little bit more water during the blending, but it took away the tang of the dressing whereas doubling the liquids in the recipe work well.
Finally, for f@$k sake, don’t forget the homemade croutons — they make the salad!