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For the salad, place lettuce and croutons in a large bowl.
For the dressing, place almonds, garlic and olive oil in a blender and pulverize until mostly smooth. Add lemon juice, capers, mayonnaise, salt and pepper and purée until smooth. If a thinner dressing is desired, add more lemon juice or olive oil.
Toss salad with 1/4 to 1/2 of the dressing and serve. Leftover dressing can be stored in the refrigerator for up to 2 days.