For the Dressing:

• 1-1/2 teaspoonsWorcestershire 
• 1-1/2 tablespoons Nigella Seed 
• 1 teaspoon Mustard Powder 
• 1/2 teaspoon Granules Garlic 
• 1/4 teaspoon Black Salt 
• 1-1/2 teaspoons Black Vietnamese Peppercorn 
• 1 teaspoon Citric Acid 
• 1/3 cup water
• 1 cups avocado oil
• 1-1/2 teaspoons white granulated sugar
• 1/2 teaspoon Kosher Salt Diamond Crystal 

Croutons:

• 2 cups of old sour dough cubed, small
• 2 tablespoons olive oil
• 1-1/2 teaspoon Provencal Seasoned Salt 

For the Dressing:Add all of the dry ingredients in a tall 1 quart container with a wide base, like a Mason jar.

Pour in the water and blend well with an immersion blender. With the immersion blender running and immersed in the liquid, slowly pour in the oil, and continue blending until emulsified and thick. The result should be creamy.

Croutons:

Toss your bread in a bowl with olive oil and evenly sprinkle the Provencal Seasoned Salt.

Spread croutons evenly on a sheet pan lined with parchment and bake for 15-20 minutes at 325°.

Notes:

For crunch, add thinly sliced radishes to the salad. For added umami, sprinkle nutritional yeast on the salad as a vegan substitute for parmesan cheese.