caeser salad cravings - check!

I have been craving caesar salad so much lately! Here is something to fix those insatiable needs for a fishy salad ;)

1 recipe for croutons (recipe below)
3 tbsp sliced almonds, roasted in a dry skillet until lightly browned
3 tbsp tahini
2 tbsp shoyu
3 tbsp honey dijon mustard (or just regular dijon if you're a vegan that doesn't agree with honey, but be weary and try a little at a time because simple dijon can overpower the recipe)
3-4 garlic cloves, pressed
3 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
2 large heads of romaine lettuce, either sliced or just torn (I try to use as much of the base as well for extra minerals)
1-2 tsp dulce powder
water, as desired

- combine all ingredients, except for lettuce and croutons, into a blender.
- drain the lettuce in cold water and add to a large serving bowl.
- add dressing to the lettuce in little increments until you get the desired lettuce to dressing ratio.
- serve and add croutons!
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Croutons:
5 slices sourdough or whole wheat bread
1/2 tsp garlic powder
1/2 tsp fine sea salt
1/2 tsp dried rosemary
1/4 tsp italian seasoning
olive oil

- preheat oven to 325.
- in a small bowl, mix all seasonings together.
- slice bread into cubes, either cutting off the crust or leaving on. I prefer to remove them.
- in a medium bowl, add bread crumbs and olive oil, making sure they are coated well.
- Add a bit of seasoning mixture, toss and stir to coat, then add more seasoning, repeating until well distributed.
- place seasoned bread crumbs evenly on a cookie sheet with lip (to help when needing to stir).
- bake for 10 minutes, stir. bake for 15 minutes. If not browned, stir and bake an additional 5 minutes at a time.