Sea Vegetable Caesar Salad

Substituting sea palm for the anchovies gives the salad that familiar briny flavor. A bowl of hot pasta with red sauce is the ideal accompaniment.

Ingredients

• 2 cups loosely packed sea palm (see Note)

• 1 tablespoon plus 1 teaspoon brown rice vinegar

• 1 tablespoon plus 1 teaspoon tamari

• 4 cloves garlic, minced

For the dressing

• 1/2 cup extra virgin olive oil

• 2 tablespoons Dijon mustard

• 1 tablespoon lemon juice

• 2 teaspoons capers, coarsely chopped

• 1/4 cup apple cider vinegar

• 1/2 cup grated Parmesan

• 1 head of romaine, washed, spun dry, and cut into 2-inch strips

• 3 cups garlic croutons

Instructions

1. Rinse the sea palm in a bowl under cool running water for 5 seconds. Fill the bowl with water to cover the sea palm completely. Soak for 1 hour. Lift the sea palm out with your hands and rinse in a strainer with cool, running water for 10 seconds. Place the sea palm in a bowl and add the brown rice vinegar, tamari, and garlic. Mix well. Marinate at room temperature for 2 hours. Lift the sea palm out of the marinade and set aside. Discard the marinade.

2. In a bowl mix the oil, mustard, lemon juice, capers, and apple cider vinegar. Whisk until creamy, about 1 minute. Add the Parmesan and whisk again briefly.

3. In a serving bowl toss the romaine, half of the sea palm, the dressing and half of the croutons. Make sure everything is coated with dressing. Garnish with the rest of the sea palm and the croutons. Serve immediately.

Note: Jump-start this salad by preparing the sea palm the night before. It can withstand long soaking. Soak it overnight in the refrigerator. In the morning, drain and rinse it, prepare the marinade, and let the sea palm sit in the refrigerator during the day. In the evening, prepare the lettuce and dressing. The sea palm will be slightly softer in texture but will have a stronger garlic flavor.