Fresh caesar salad is a great summer meal anytime, but the addition of crispy salmon gives this recipe a decadent edge
Serves 2
2 eggs
1 clove garlic
2 anchovy fillets
1 tsp Dijon mustard
1 tsp lemon juice
3 tsp red wine vinegar
1 Tbs freshly grated parmesan, plus extra forthe salad
Extra virgin olive oil, approximately 1/2 cup
French bread (sourdough baguette if available)
Olive oil
Sea salt and freshly ground black pepper
2 150g fillet salmon, skin on and boned
Baby cos lettuce
1. To make the dressing: boil the eggs for 5 minutes then put under running water until cool to touch. Peel and put in the bowl of a food processor with the garlic, anchovy, mustard and lemon juice. Puree until smooth and creamy then add the vinegar and parmesan. With the engine running very slowly pour in the oil then taste to check seasoning. Pour into a jar and refrigerate until needed.
2. Preheat oven to 180C. Thinly slice the French bread and brush with oil. Lay on oven trays and bake for 10 minutes or until golden and crisp.
3. Heat a fry pan, pour in a little olive oil, season the salmon and cook skin side first, leaving for approximately 4 minutes before turning and cooking for a further 4 minutes, depending on the thickness of each fillet.
4. To assemble, toss the cos in a little dressing and arrange with the croutons and broken-up pieces of salmon. Drizzle over more dressing and add freshly shaved Parmesan.
