Ceaser salad might just be one of my favorite things and this twist uses mineral-packed dulse in place of anchovies giving it an umami ocean-y flavor.
2-3 cloves of smashed garlic
1/4 cup olive oil
1/4 cup cold filtered water
2 tablespoons of sunflower seeds or raw pumpkin seeds
3-4 leaves of dulse seaweed (the whole leaves)
juice of 1 lemon
1 handful of fresh parsley leaves
1 tablespoon of Tamari sauce
2 tablespoons of Dijon mustard
freshly cracked black pepper
optional: 2 teaspoons of nutritional yeast
Combine all ingredients in a food processor and high-speed blender. Include 1 teaspoon of nutritional yeast if using. Blend until creamy. Season with salt and pepper to taste. (I like it super peppery.) Pour over chilled chopped romaine leaves, crack more black pepper over and sprinkle with remaining nutritional yeast. Toss and serve.