Grilled Romaine with Dijon Tahini Dressing & Fried Capers - Crossroads Community Farm

Ingredients

• 1/2 cup almonds, roughly chopped
• 3 T grapeseed oil
• 1/4 cup brine-packed capers, drained and patted dry
• 2 heads romaine, sliced in half lengthwise, washed, and patted dry
• 2 T olive oil
• fine sea salt and freshly ground black pepper to taste
• Dijon Tahini Dressing*
• 2 to 4 radishes, thinly sliced
• 1/4 cup tahini
• 1 clove of garlic, minced
• 1 1/2 T extra-virgin olive oil
• 2 T fresh lemon juice
• 1 1/2 t Dijon mustard
• 1 t honey