Umami Sea Salt Caesar Salad
Umami Sea Salt Caesar Salad
Umami Sea Salt Caesar Salad
By Micah Siva
Caesar salad is classic for a reason, and much of that is due to its long list of umami-rich ingredients like anchovies, parmesan cheese, Worcestershire sauce, and dijon mustard on top of crisp, sweet romaine lettuce and crunchy croutons. In place of anchovies, we love making a vegetarian version with Umami Sea Salt, a blend of earthy black garlic and shiitake mushrooms. We add a touch of mayonnaise to cut the zip of lemon, bringing a little creaminess to this simple dressing.
Ingredients
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- 3 cups torn crusty bread
- ¼ cup olive oil
- 1 teaspoon Oaktown Spice Shop Umami Sea Salt
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- 2 tablespoons lemon juice
- 1 tablespoon mayonnaise
- 2 teaspoons dijon mustard
- 2 garlic cloves, minced
1 teaspoon Worcestershire sauce*
- 1 teaspoon Oaktown Spice Shop Umami Sea Salt
- ¼ cup extra virgin olive oil
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- 2 heads romaine lettuce, washed and dried, large leaves torn into smaller pieces, smaller leaves can be left whole
- ½ cup freshly grated parmesan cheese
Directions
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- Preheat the oven to 375F. Line a large baking sheet with parchment paper. Toss the torn bread with olive oil and Oaktown Spice Shop Umami Sea Salt.
- Bake for 15 to 20 minutes, until crisp. Let cool on the baking sheet.
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- While the croutons are baking, whisk together the lemon juice, mayonnaise, dijon mustard, minced garlic, Worcestershire sauce, and Oaktown Spice Shop Umami Sea Salt. While whisking, slowly drizzle in the oil until emulsified.
- Toss the romaine with the dressing, just enough to coat (you will have extra!), croutons, and parmesan cheese.
