1head romaine lettucerinsed and torn into bite-sized pieces
½large cucumberdiced
2-3roma tomatoesdiced
Instructions
Soak the almonds in very hot water for about an hour. Once the skins are wrinkly and loose, remove the skins by pinching one end and popping the almond loose. Blend the skinned almonds with the water, lemon juice, olive oil, garlic and salt until smooth. Line a small bowl with cheesecloth and scoop almond mixture into cheesecloth. Place in a strainer and drain for up to 12 hours, if time permits. If not, simply squeeze as much water out as possible.
Preheat oven to 350 degrees. Crumble the almond mixture into pebble-sized clumps (resembling feta) onto a parchment-lined baking sheet and bake for 20 minutes. Alternatively, divide cheese mixture between two greased standard ramekins and bake for about 40 minutes, or until browned around the edges.
Whisk all dressing ingredients together, seasoning to taste. Pour dressing over lettuce, cucumber and tomato in a large bowl; toss to coat. Finish with a sprinkling of almond feta!