Smoked Salmon Caesar Salad

Steps

How to make it

Prep 18 min · Cook 18 min

1. Separate, wash, and spin-dry greens from 凱薩沙拉 as needed; tear into bite-size pieces and place in a large salad bowl.
2. Remove 燻鮭魚 120 g from the refrigerator; slice thinly against the grain about 0.3 cm, lay flat to prevent sticking, and rest 5 minutes to warm slightly.
3. For 溏心蛋 as needed, simmer in boiling water about 6.5 minutes (adjust to taste), shock in ice water, peel, halve, and keep yolks runny.
4. Lightly toss greens with 海鹽 1/2 tsp; confirm leaves are dry with no pooled moisture so dressing adheres.
5. Pour about 2/3 of the Caesar dressing (included with the salad or store-bought) into the bowl and toss gently so each leaf is lightly coated.
6. Transfer dressed greens to a large platter; arrange smoked salmon and soft eggs around the center in a radiating share-plate style.
7. Drizzle remaining dressing on top; finish with black pepper and parmesan; serve while salmon is still cool and yolks are runny.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions