Roasted Seaweed Caesar Salad with Anchovy Croutons

By marck

Found on the Food52 site. Yum.

Ingredients

• 1 romaine heart, separated into individual leaves
• 1 C torn 1-inch pieces of sourdough bread, crusts removed (I would probably double this!)
• 6 anchovy fillets packed in olive oil, plus 2 Tbsp of the oil, divided
• 1 fat garlic clove
• 1 large egg yolk
• 2 Tbsp rice vinegar
• 2 tsp sesame oil
• 1/2 tsp Worcestershire sauce
• 2 Tbsp finely grated Parmesan cheese, plus more for garnish
• 1 (5g) packet roasted seaweed snack, crushed with your hands
• Kosher salt
• Freshly ground black pepper

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 350ºF. Wash the lettuce leaves, spin or pat dry, then transfer to refrigerator to keep cold and crisp.
2. Make the croutons: In a sheet pan or small baking dish, toss sourdough bread pieces with 1 tablespoon of the anchovy oil. Season with salt and pepper if desired. Bake for 10 to 15 minutes, or until crispy and lightly browned at the edges.
3. Meanwhile, make the dressing: In a small food processor, blitz the remaining tablespoon of the anchovy oil, anchovies, garlic, egg yolk, rice vinegar, sesame oil, Worcestershire sauce, Parmesan cheese, and roasted seaweed snack until smooth and emulsified, scraping the sides between pulses. It will be very thick; don't worry. Season lightly with salt (the anchovies and Parm are already pretty salty)( and heavily with pepper.
4. Transfer dressing into a large bowl. Take the cold romaine out of the fridge and toss in the bowl. Use your hands to massage the dressing into each leaf's nook and cranny. Add the croutons and toss gently one last time, tasting for seasoning. Adjust with salt and pepper if necessary.
5. Transfer salad to a plate, piling the leaves high and scattering the croutons. Grate over a final dusting of Parmesan cheese and freshly ground black pepper. All salads wilt, but this one especially, so eat immediately.