This is a terrific take on the classic Caesar salad that substitutes sunflower seeds, capers and smoked dulse flakes for the usual egg yolks and anchovies. Dulse is an edible red algae that’s incredibly good for you. It’s full of minerals and vitamins including potassium, zinc, vitamin B and iodine. If you can’t find dulse flakes, simply toast a few large pieces of dulse in a dry skillet until it turns a rusty color. Remove and let cool (it will get crispy and dry) and then grind in a blender, food processor or coffee grinder. If you can’t find dulse, you can substitute a teaspoonful of soy sauce, which will provide dulse’s salinity and depth of flavor. This recipe makes a lot of dressing – it’s also great as a dip for vegetables or as a spread for sandwiches.
TIME: 15 minutes
2 heads romaine lettuce, washed and dried (dark outer leaves discarded)
1 cup sunflower seeds
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
3/4 cup water
2 large cloves garlic, peeled and smashed
1 tablespoon capers
2 teaspoons smoked dulse flakes
1/2 teaspoon salt
freshly ground pepper
Rosemary and Thyme Croutons (recipe follows)
Tear the lettuce into small pieces and place in a large salad bowl.
Meanwhile, toast the sunflower seeds in a dry skillet over medium heat for about five minutes or until just barely browned and starting to smell nutty and fragrant. Put them in a blender with the remaining ingredients (except, of course, the croutons). Blend until fairly smooth. Dress the lettuce with as much dressing as you’d like. Serve with the Rosemary and Thyme Croutons.
Rosemary and Thyme Croutons
These are an optional topping for the Caesar Salad. If you have an extra ten minutes, they add great texture and flavor to the salad.
TIME: 10 minutes
2 tablespoons extra virgin olive oil
1 small sprig fresh thyme
1 small sprig fresh rosemary
1 garlic clove, peeled and smashed
2 cups of 1/2″ cubes of sourdough bread
coarse sea salt
freshly ground black pepper
smoked dulse flakes
Heat the olive oil in a large skillet over medium heat. Add the thyme, rosemary and garlic and cook for about a minute or until fragrant. Add the bread and toss together. Sauté for about four minutes, or until the bread is lightly browned and has absorbed all of the delicious oil. Remove to a paper towel-lined plate and discard the thyme, rosemary and garlic. Season the croutons with salt, pepper and smoked dulse flakes.
Borrowed from: http://goop.com/