Smoked Salmon Caesar Salad

Name: Smoked Salmon Caesar Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 (as a side)
Ingredients: 1 egg yolk; 2 teaspoon Dijon mustard; 2-3 anchovy filets; ½ cup grapeseed oil; 2 tbsps olive oil; ¾ cup parmesan; 1 teaspoon lemon juice; 1-3 teaspoon white wine vinegar; 1 tablespoon freshly cracked pepper; 1 teaspoon Salt; 1 large head romaine lettuce; ½ lb hot smoked salmon; Fresh or stale bread; 2 tbsps olive oil; salt and fresh pepper; sliced parmesan

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Total Time
25 mins
Servings
4 (as a side)
Course
Side Dish, Appetizer, Lunch, Dinner
Cuisine
North American

Smoked Salmon Caesar Salad

Zachary Lynch

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Give this scratch-made caesar salad with smoke salmon a try!

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Ingredients

Servings

dressing

1 egg yolk
2 teaspoon Dijon mustard
2-3 anchovy filets, (minced)
½ cup grapeseed oil, (or any neutral oil)
2 tbsps olive oil, (optional)
¾ cup parmesan, (grated)
1 teaspoon lemon juice
1-3 teaspoon white wine vinegar, (or distilled vinegar)
1 tablespoon freshly cracked pepper
1 teaspoon Salt, (or to taste)

salad

1 large head romaine lettuce, (torn into bite size pieces)
½ lb hot smoked salmon (lox will work too if traditional hot smoked salmon isnâ€™t available)
Fresh or stale bread, (for croutons)
2 tbsps olive oil
salt and fresh pepper (for serving)
sliced parmesan (for serving)

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Instructions

dressing

Preheat broiler. Add egg yolk, dijon, and anchovies to a large bowl and whisk until well combined. Then, while continuously whisking, slowly drizzle the grapeseed oil into the egg mixture until a stiff but creamy mayo forms. This whole process should take about 3-4 minutes.
Add the grated parmesan, lemon juice, vinegar, salt, and pepper and whisk until well combined. The dressing should be creamy and thick but still slide off the whisk when lifted, if it is too thick add a splash of water.

salad

After you make your dressing, roughly chop the bread into bite size pieces, toss with some olive oil and salt, and place into the preheated broiler on a sheet pan. Once the bread starts to brown, about 1-2 minutes, flip the pieces over and roast for another 1-2 minutes. Remove and let cool.
Add the chopped lettuce and croutons to the bowl of dressing and toss well. Plate the salad onto individual plates and then crumble the smoked salmon into any remaining dressing and toss and place on top of the salads. Serve with some more cracked pepper and thinly sliced Parmesan.