Seaweed Caesar Salad Recipe
Romaine, chicory, kombu dressing, toasted nori, garlic panko.
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Greens
Wash and dry the romaine and chicory thoroughly. Tear the romaine into bite-sized pieces and chop the chicory into smaller pieces. Place them in a large salad bowl.
- 2
Toast the Nori
Using scissors, cut the nori sheets into thin strips. Toast them in a dry skillet over medium heat for 1-2 minutes until they become crispy. Set aside.
- 3
Make Garlic Panko
In the same skillet, add 2 tablespoons of olive oil over medium heat. Mince the garlic cloves and sauté them in the olive oil for 1 minute until fragrant. Add the panko breadcrumbs and stir frequently until they are golden brown and crispy, about 3-4 minutes. Remove from heat and let cool.
- 4
Prepare the Dressing
In a small bowl, whisk together 2 tablespoons of olive oil with the toasted nori strips. You may add a pinch of salt and pepper to taste if desired.
- 5
Assemble the Salad
Pour the nori dressing over the prepared greens and toss gently to coat all the leaves evenly. Top with the garlic panko and serve immediately.