Salad with red fish
Description
The salad is quick and easy to prepare. The tradition of enhancing the classic "Caesar" salad with various additions—meat, poultry, mushrooms, vegetables, fruits, and so on—emerged shortly after the salad itself was created. The first to "diversify" Caesar's recipe was a certain Alex Cardini, brother of Italian businessman and restaurateur Caesar Cardini, the creator of the simple salad later named in his honor. Alex decided to go further than his brother by adding anchovies to the wheat croutons and lettuce leaves—and his version of "Caesar" remains one of the most popular in the world to this day. Now, I'd like to offer you a simple recipe for Caesar salad with salmon. This is a delicious dish gradually gaining popularity in our country. You can prepare this salad using lightly salted or boiled fish, but I personally prefer grilled salmon fillet. What about you? ;) The salad is ready to serve.
Instructions
- 1
Step 1
First, prepare the fish—remove the fillets from the skin, sprinkle with lemon juice, and season with salt and pepper.
- 2
Step 2
While the fish is marinating in the refrigerator, prepare the croutons—cut the crust off the baguette and cut the soft part into cubes. Place on a baking sheet, add salt, drizzle with oil, and bake in the oven until lightly golden. You can bake them until crispy, if you prefer that more ;).
- 3
Step 3
Take the fish out of the refrigerator, brush the pieces with oil, and bake (preferably on a grill) until cooked through.
- 4
Step 4
Wash the lettuce leaves, dry them, and tear by hand.
- 5
Step 5
Grate the Parmesan cheese on a grater.
- 6
Step 6
Separate the yolks from the whites (although this is not strictly necessary—you can prepare the sauce with the whites as well).
- 7
Step 7
Squeeze the juice from the lemon.
- 8
Step 8
Grind garlic with salt and pepper, add mustard, lemon juice, Worcestershire sauce, and egg yolks, then whisk thoroughly. While continuing to whisk, gradually add olive oil.
- 9
Step 9
Toss the salad leaves with part of the sauce and half of the Parmesan, mix well. Arrange the fish pieces and croutons on top, drizzle with the remaining sauce, and sprinkle with grated Parmesan. If desired, garnish with halved cherry tomatoes.