Don't be afraid to substitute the salmon for chicken in the Caesar Salad cups, or add a bit of bacon to the stuffed potato if that's what you are into.
Salad
| 2 | Baby cos lettuce, select 8 small leaves and wash (Main) |
| 1 | Egg, boiled and cut into 8 wedges |
| 200 g | Smoked salmon, torn into 8 pieces (Main) |
| ⅓ cup | Shaved parmesan |
| ½ cup | Croutons, see recipe below |
| 8 servings | Caesar dressing, see recipe below |
Croutons
| ½ cup | Bread, or buns that are stale, sliced into 0.5cm cubes |
| 1 ½ Tbsp | Olive oil |
Caesar dressing
| 1 | Egg, yolk |
| 2 cloves | Garlic |
| 3 | Anchovies |
| ½ tsp | Worcestershire sauce |
| 1 tsp | White wine vinegar |
| ¾ cup | Grapeseed oil |
Directions
- Preheat oven to 150C. Toss oil with cubed bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a baking pan lined with baking paper in a single layer and season generously with salt and pepper.
- Bake them in the oven for 15 minutes until they're golden brown. Cool before serving.
- To make the dressing, combine all ingredients except the grapeseed oil in a food processor.
- Once combined, slowly drizzle in the oil with the motor going and season with salt and pepper. The dressing should start to emulsify. If the dressing seems a bit thick, loosen with a tsp of cold water. Continue to add more water until the desired consistency is reached.
- To assemble the Caesar salad cups, place the lettuce leaves on a plate. Inside each leaf, place a piece of the salmon and egg followed by a small spoonful of the dressing and a slice of parmesan.
- Finish with a sprinkle of the croutons and serve. These can be picked up and eaten in a couple of bites.