Roasted Seaweed Caesar Salad With Anchovy Croutons

• 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 350u0b0F. 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.

heart, bread, anchovy, garlic, egg yolk, rice vinegar, sesame oil, worcestershire sauce, parmesan cheese, packet, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/81445-roasted-seaweed-caesar-salad-with-anchovy-croutons (may not work)