Roasted Seaweed Caesar Salad With Anchovy Croutons

Name: Roasted Seaweed Caesar Salad With Anchovy Croutons
Ingredients: 1 romaine heart, separated into individual leaves; 1 cup torn 1-inch pieces sourdough bread, crusts removed; 6 anchovy fillets packed in olive oil (plus 2 tablespoons of the oil, divided); 1 fat garlic clove; 1 large organic egg yolk; 2 tablespoons rice vinegar; 2 teaspoons sesame oil; 1/2 teaspoon Worcestershire sauce; 2 tablespoons finely grated Parmesan cheese, plus more for garnish; 1 (5-gram) packet roasted seaweed snack, crushed with your hands; Kosher salt; Freshly ground black pepper