Salmon: Creamy Caesar Salad with Smoked Salmon
Source: Good Housekeeping Magazine
I buy a small package of smoked salmon from Cedar Creek or Simon’s Cheese.
Don't skimp on the basil!
Ingredients
- 3 slices dense multi-grain bread (Breadsmith)
- 8-10 oz. smoked salmon, broken up in small chunks
- 4 hard-cooked eggs
- 1/2 c. shaved carrot strips
- 1/2 c. blanched almonds, chopped
- 1/2 c. fresh basil leaves, cut in strips
- Romaine lettuce for 6 people (about 4-6 cups, chopped)
- ½ c. fresh Parmesan cheese, grated
Creamy Caesar Dressing
- ¼ c. low-fat mayonnaise (Hellman's with olive oil)
- 3 Tbls. fresh lemon juice
- 2 Tbls. extra virgin olive oil
- 1 large clove garlic, crushed with a press
- ¼ t. each salt and pepper
Instructions
Wash, rinse and dry lettuce a head of time. Refrigerate until needed.
Toast bread very well; let cool. Cut into 1/2 –inch chunks, set aside.
Place eggs in a large sauce pan. Bring to a boil and boil for 3 minutes. Turn off burner, cover saucepan and let stand 20 minutes. Uncover, pour out hot water, run cold water over the eggs to cool a bit. Immediately crack eggs and peel off the shells (peel under cold water helps). Cool eggs and store in refrigerator until ready to assemble salad. Then slice and add to salad.
CREAMY CAESAR DRESSING: Whisk together mayonnaise, lemon juice, oil, garlic and ¼ t. each salt and pepper. If made ahead of time, refrigerate until ready to assemble (whisk before adding to salad)
To Assemble Salad: In a large salad bowl or on a large platter, combine lettuce, salmon, carrot strips, almonds, basil, sliced eggs and croutons.
Add dressing to your liking and toss to coat. Sprinkle with Parmesan cheese.
NOTE: Makes 4-6 salads. You can downsize this recipe for 2 or 4 salads, just portion out ingredients accordingly. Assemble additional salads another time to use up the ingredients.