Salad with salmon
Description
The recipe won't take much time. When I was first offered this salad, I grimaced—my idea of a "Caesar" just didn't match the familiar taste of lightly salted red fish. But after trying it just once, I realized how delicious it really is! Crunchy wheat croutons, light and crisp lettuce, tender silky fish—all topped with a wonderfully light dressing, completely unlike mayonnaise. This dressing is also worth trying at least once to appreciate the difference. Anyway, now I regularly make this salmon Caesar salad recipe. I think it might come in handy for some of you too. Good luck. Serve at the table.
Instructions
- 1
Step 1
Cut the crust off the bread. If it's stale, cut it into 1-centimeter cubes. Fresh bread is better torn by hand. Place the bread pieces on a baking sheet, spray with oil, sprinkle with salt, and bake in the oven for 7-10 minutes, until the croutons turn golden. Let cool.
- 2
Step 2
Grate the Parmesan cheese on a grater.
- 3
Step 3
Lower the eggs into boiling water for 1 minute. Remove and cool.
- 4
Step 4
Wash the lettuce leaves, dry them, and tear by hand.
- 5
Step 5
Squeeze the lemon juice.
- 6
Step 6
Peel the garlic and mash it with salt and pepper. Add mustard, lemon juice, and eggs, then beat. While continuing to whisk the sauce with a whisk or mixer at low speed, gradually add the oil.
- 7
Step 7
Slice the salmon into thin slices or cubes.
- 8
Step 8
Gently coat the salad leaves with the sauce. Top with croutons and salmon. Drizzle with the remaining sauce and sprinkle with Parmesan. Optionally, garnish with tomato slices.