Caesar salad with salmon

Fish 655 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Caesar salad with salmon
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 45
  • Calories: -
  • Difficulty: Medium
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The legendary Caesar salad turns out to be just as tasty when made with lightly salted salmon, rather than chicken. Delicate salted salmon, which you can salt to your liking the day before preparing the salad, goes well with crispy "romano" or "iceberg" and homemade garlic croutons and anchovy dressing, which turns out to be very thick and without the use of store mayonnaise - the basis for the legendary sauce (homemade mayonnaise) we also cook ourselves.

Ingredients

Directions

  1. Carefully separate the yolks from the whites of 2 eggs (whites are not needed), and set the other 2 eggs to boil for 30 seconds. after boiling, so that they turn out "in a bag" (boiled proteins can be given to hungry pets).
  2. Beat the yolks, gently pouring in lemon juice, then vegetable oil
  3. Beat the raw yolks, then pour the lemon juice in a thin stream, continuing to whisk until white, after which we also pour in the vegetable oil pre-cooled in the refrigerator in a thin stream, without ceasing to beat at full power. When the consistency is like medium-thick sour cream, pour in the soy sauce and beat a little more. Thus, we have prepared homemade mayonnaise, which will serve as the basis for the sauce.
  4. Mix mayonnaise with chopped boiled yolks, add garlic or mustard, anchovies
  5. Next, we change the whisk attachment to a knife and mix our homemade mayonnaise with 2 yolks "in a bag" - they thicken the sauce. Add chopped garlic, 1 tsp. or 1 tbsp. l. Dijon (!) mustard, anchovies - we punch everything with a blender and at the end add fine parmesan. The sauce, as you can see in the photo, will turn out like a thick store mayonnaise (even when tilted, nothing flows out). It is recommended to determine the pungency yourself, adding a little mustard, garlic and anchovies, if you are afraid that it will be spicy - this is a matter of taste. The taste of this sauce is very rich, but not harsh.
  6. Tear lettuce leaves, chop tomatoes and salmon, make croutons
  7. Let's prepare the ingredients for the salad: tear the lettuce leaves with our hands, cut the tomatoes in half (if it's cherry) or into slices, depending on the size, cut the salmon into slices. Croutons can be prepared in advance in the oven from white bread (toast bread, for example) by sprinkling them with vegetable oil and garlic juice in front of the oven.
  8. Putting Salmon Caesar Salad on a Plate
  9. We put everything on a plate beautifully, the salmon should be on top, and put the parmesan in a slide in the middle. The sauce can be put in several places or served in a saucepan. In no case do we mix "Caesar" in advance, because the croutons are soaked, but they should be crispy like "romano" (or "iceberg"). When serving, you can offer additional croutons to those who always do not have enough bread, because bread with croutons is still not appropriate.

Caesar salad with salmon



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 45
  • Calories: -
  • Difficulty: Medium

The legendary Caesar salad turns out to be just as tasty when made with lightly salted salmon, rather than chicken. Delicate salted salmon, which you can salt to your liking the day before preparing the salad, goes well with crispy "romano" or "iceberg" and homemade garlic croutons and anchovy dressing, which turns out to be very thick and without the use of store mayonnaise - the basis for the legendary sauce (homemade mayonnaise) we also cook ourselves.

Ingredients

Directions

  1. Carefully separate the yolks from the whites of 2 eggs (whites are not needed), and set the other 2 eggs to boil for 30 seconds. after boiling, so that they turn out "in a bag" (boiled proteins can be given to hungry pets).
  2. Beat the yolks, gently pouring in lemon juice, then vegetable oil
  3. Beat the raw yolks, then pour the lemon juice in a thin stream, continuing to whisk until white, after which we also pour in the vegetable oil pre-cooled in the refrigerator in a thin stream, without ceasing to beat at full power. When the consistency is like medium-thick sour cream, pour in the soy sauce and beat a little more. Thus, we have prepared homemade mayonnaise, which will serve as the basis for the sauce.
  4. Mix mayonnaise with chopped boiled yolks, add garlic or mustard, anchovies
  5. Next, we change the whisk attachment to a knife and mix our homemade mayonnaise with 2 yolks "in a bag" - they thicken the sauce. Add chopped garlic, 1 tsp. or 1 tbsp. l. Dijon (!) mustard, anchovies - we punch everything with a blender and at the end add fine parmesan. The sauce, as you can see in the photo, will turn out like a thick store mayonnaise (even when tilted, nothing flows out). It is recommended to determine the pungency yourself, adding a little mustard, garlic and anchovies, if you are afraid that it will be spicy - this is a matter of taste. The taste of this sauce is very rich, but not harsh.
  6. Tear lettuce leaves, chop tomatoes and salmon, make croutons
  7. Let's prepare the ingredients for the salad: tear the lettuce leaves with our hands, cut the tomatoes in half (if it's cherry) or into slices, depending on the size, cut the salmon into slices. Croutons can be prepared in advance in the oven from white bread (toast bread, for example) by sprinkling them with vegetable oil and garlic juice in front of the oven.
  8. Putting Salmon Caesar Salad on a Plate
  9. We put everything on a plate beautifully, the salmon should be on top, and put the parmesan in a slide in the middle. The sauce can be put in several places or served in a saucepan. In no case do we mix "Caesar" in advance, because the croutons are soaked, but they should be crispy like "romano" (or "iceberg"). When serving, you can offer additional croutons to those who always do not have enough bread, because bread with croutons is still not appropriate.

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