In a large salad bowl, combine the chopped romaine and baby kale. Hold until dressing is ready. Just before serving, add 3/4 cup of the grated Parmesan and the chopped bacon. Add smoked croutons, then drizzle with vinaigrette to taste (about 3/4 cup), tossing gently to coat. Top with remaining Parmesan, fried capers, and crumbled kelp crisp pieces as a garnish.

Cashew Caesar vinaigrette

Soak cashews

Place raw cashews in a small bowl and cover with 1 cup hot (not boiling) water. Let soak for 20 minutes to soften, or soak 1 hour in room temperature water. Drain and reserve 1 cup fresh water if needed to adjust texture.

Blend dressing

In a high-speed blender, combine the soaked and drained cashews, 1 cup fresh water (or the soaking water if reserved), lemon juice, Dijon mustard, white miso, minced garlic, drained capers, olive oil, 2 tablespoons water (to thin), kosher salt, and black pepper. Blend on high until completely smooth and creamy, about 1–2 minutes. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or up to 1–2 more tablespoons of water to reach a pourable vinaigrette consistency (aim for 3/4–1 cup finished).

Smoked croutons

Preheat the oven to 375°F (190°C). In a bowl, toss the bread cubes with melted butter (or olive oil), smoked paprika, garlic powder, and 1/4 teaspoon kosher salt until evenly coated. Spread in a single layer on a baking sheet. Bake for 10–12 minutes, stirring once halfway through, until crisp and golden. For a light smoky flavor, during the last 2–3 minutes place the baking sheet briefly on a grill over indirect heat or use a smoking gun to introduce smoke; alternatively increase smoked paprika by 1/4 teaspoon. Remove and let cool.

Fried capers

Heat the neutral oil in a small skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add the rinsed and well-drained capers and fry for 30–60 seconds, stirring — they will pop and become crisp. Remove immediately with a slotted spoon onto a paper towel to drain and cool. Season lightly with a pinch of salt. Use as an intense salty crunchy garnish.