Roasted Seaweed Caesar Salad With Anchovy Croutons

Name: Roasted Seaweed Caesar Salad With Anchovy Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 romaine heart, separated into individual leaves; 1 cup torn 1-inch pieces sourdough bread, crusts removed; 6 anchovy fillets packed in olive oil (plus 2 tablespoons of the oil, divided); 1 fat garlic clove; 1 large organic egg yolk; 2 tablespoons rice vinegar; 2 teaspoons sesame oil; 1/2 teaspoon Worcestershire sauce; 2 tablespoons finely grated Parmesan cheese, plus more for garnish; 1 (5-gram) packet roasted seaweed snack, crushed with your hands; Kosher salt; Freshly ground black pepper

Servings: persons

1 romaine heart, separated into individual leaves
1 cup torn 1-inch pieces sourdough bread, crusts removed
6 anchovy fillets packed in olive oil (plus 2 tablespoons of the oil, divided)
1 fat garlic clove
1 large organic egg yolk
2 tablespoons rice vinegar
2 teaspoons sesame oil
1/2 teaspoon Worcestershire sauce
2 tablespoons finely grated Parmesan cheese, plus more for garnish
1 (5-gram) packet roasted seaweed snack, crushed with your hands
Kosher salt
Freshly ground black pepper

1
Preheat oven to 350u00b0F. Wash the lettuce leaves, spin or pat dry, then transfer to the refrigerator to keep cold and crisp until ready to dress.
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 (I prefer these croutons without seasoning because, for me, their bread-y sweetness balances the salty, punchy dressing). 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 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 in 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 (because it rules).
4
Transfer dressing into a large bowl. Take the cold romaine out of the fridge and toss in the bowl (I like to use my hands here to massage the dressing into each leave's nook and cranny). Add the croutons and toss gently one last time, tasting for seasoning. More salt? More pepper? Now's the time to adjust.
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.

1455

kcal

Calories

157

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 romaine heart, separated into individual leaves, 1 cup torn 1-inch pieces sourdough bread, crusts removed, 6 anchovy fillets packed in olive oil (plus 2 tablespoons of the oil, divided), 1 fat garlic clove, and more.

Yes, Roasted Seaweed Caesar Salad With Anchovy Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!