Recipe: Salmon caesar salad cups

Salmon Caesar Salad Cups. Photo / Michael Craig

Serves 8

• 2 baby cos lettuces - select 8 small leaves and wash
• 1 boiled egg, cut into 8 wedges
• 200g smoked salmon, torn into 8 pieces
• ⅓ cup shaved parmesan
• ½ cup mini croutons (see recipe)
• Caesar dressing (see recipe)

To make the croutons:
• ½ cup stale bread or buns sliced into 0.5cm cubes
• 1 ½ tbsp olive oil
• Salt and pepper

1. 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.

2. Bake them in the oven for 15 minutes until they're golden brown. Cool before serving.

To make the Caesar dressing:
• 1 egg yolk
• 2 garlic cloves
• 3 anchovies
• ½ tsp Worcestershire sauce
• 1 tsp white wine vinegar
• ¾ cup grapeseed oil
• Salt to season

1. To make the dressing, combine all ingredients except the grapeseed oil in a food processor.

2. Once combined, slowly drizzle in the oil with the motor going. 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:

1. 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.

2. Finish with a sprinkle of the croutons and serve. These can be picked up and eaten in a couple of bites.