Smoked Salmon Caesar Salad
User Reviews
5
2 reviews
Excellent
-
Prep Time
25 mins
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Total Time
25 mins
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Servings
4 (as a side)
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Cuisine
North American
Smoked Salmon Caesar Salad
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Give this scratch-made caesar salad with smoke salmon a try!
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Ingredients
dressing
- 1 egg yolk
- 2 teaspoon Dijon mustard
- 2-3 anchovy minced, filets
- ½ cup grapeseed oil or any neutral oil
- 2 tbsps olive oil optional
- ¾ cup Parmesan Cheese grated
- 1 teaspoon lemon juice
- 1-3 teaspoon white wine vinegar or distilled vinegar
- 1 tablespoon black pepper freshly cracked
- 1 teaspoon salt or to taste
salad
- 1 large head romaine lettuce torn into bite size pieces
- ½ lb salmon lox will work too if traditional hot smoked salmon isn’t available, hot smoked
- bread for croutons, fresh or stale
- 2 tbsps olive oil
- salt for serving
- black pepper for serving
- Parmesan Cheese for serving, sliced
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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