Fish salad
Description
Minimum effort — excellent result. It's amazing: just add some salted red fish to the familiar "Caesar" salad, and it instantly transforms into an incredible appetizer, perfect with beer or even stronger drinks! ;) Seriously though — this salad goes exceptionally well with cognac. It delights both men and women equally. But it's also perfectly suitable for everyday, non-alcoholic meals — as a hearty snack, a light lunch, or a romantic dinner. So I think you'll definitely find this recipe useful ;) Ready to serve immediately.
Instructions
- 1
Step 1
Remove the crust from the baguette (if it's too tough; otherwise, you can leave it on). Cut the crumb into small cubes, place on a baking sheet, and bake in the oven until golden brown.
- 2
Step 2
Wash the lettuce leaves and place them on a towel to dry.
- 3
Step 3
Slice the fish into thin pieces.
- 4
Step 4
Lower the eggs into boiling but not bubbling water for 1 minute.
- 5
Step 5
Cool the eggs with cold water, and in the meantime, squeeze juice from the lemon.
- 6
Step 6
Grind garlic with salt and pepper. Add mustard, eggs, and lemon juice, then whisk. Without stopping, gradually pour in the oil while continuing to whisk. The result should be a fairly homogeneous light-yellow dressing.
- 7
Step 7
Toss the salad leaves with the dressing and mix gently. Add croutons and fish, then drizzle with the remaining dressing. If desired, garnish with halved cherry tomatoes. Sprinkle with grated Parmesan and serve!