A fresh, ocean-kissed twist on the classic Caesar, this salad swaps anchovies for nutrient-rich dulse seaweed and gets a nutty crunch from toasted sunflower seeds and breadcrumbs. Creamy, briny, and bright — it’s a Caesar with a coastal flair.
Recipe by: @catestrauser
Ingredients
- 6 heads mixed lettuce, washed and dried
- 4 cloves garlic (3 for dressing, 1 for breadcrumbs)
- 1/4 cup olive oil
- 1 tablespoon tamari
- 2 tablespoons Dijon mustard
- 2 tablespoons sunflower seeds
- 4 whole dulse leaves, or 4 tablespoons dulse flakes
- 1 lemon, juiced
- 1/2 cup fresh parsley
- Cracked black pepper and salt, to taste
- Breadcrumbs (gluten-free or regular)
- Furikake (optional, for garnish)
Instructions
- Make the dressing
In a blender or food processor, combine 3 cloves garlic, olive oil, tamari, Dijon mustard, sunflower seeds, dulse, lemon juice, and parsley. Blend until creamy and smooth.
- Season
Taste and season with salt and cracked black pepper. If needed, thin the dressing with 1 tablespoon of water at a time until it reaches your desired consistency.
- Toast the breadcrumbs
In a small skillet over medium heat, add breadcrumbs and the remaining minced garlic clove. Stir continuously until golden and fragrant. Remove from heat.
- Combine and serve
In a large bowl, toss the little gem lettuce with the dressing until evenly coated. Arrange on a shallow platter or in a serving bowl.
- Garnish
Sprinkle the toasted breadcrumbs over the salad. If using, finish with a dusting of furikake. Serve immediately.
Notes & Variations
- Dulse swap: If you can’t find dulse, try other edible seaweeds like nori or wakame for a different flavor profile.
- Nut-free alternative: Replace sunflower seeds with pumpkin seeds for a similar texture and mild taste.
- Crispier breadcrumbs: Add a drizzle of olive oil to the pan when toasting for extra crunch.
- Serving suggestion: Pair with grilled veggies, roasted potatoes, or as a starter for seafood-based mains.
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