Smoked Salmon Caesar Salad

Steps

How to make it

Prep 8 min · Cook 5 min

1. Place 1 egg in cold water, bring to a boil, then simmer over medium heat 8 minutes; cool in ice water, peel, and use the yolk (chop the white into the salad or save for another use).
2. In a small bowl, mash the yolk with 1 minced garlic clove, 1 tbsp lemon juice, and 1 tbsp grated Parmesan; slowly whisk in 2 tbsp olive oil until emulsified into Caesar dressing—use only a pinch of salt because smoked salmon is already salty.
3. Wash lettuce and spin or pat completely dry; tear into bite-size pieces in a large bowl.
4. Drizzle about two-thirds of the Caesar dressing and toss gently until every leaf has a thin coat; if too thick, add 1 tsp lemon juice.
5. Plate the salad, lay 100 g smoked salmon on top, and serve remaining dressing on the side; finish with freshly cracked pepper and croutons if you like.

Tips & storage

Make it easier

• Pan-seared salmon works if you prefer a different flavor.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Toss and eat; fish overnight loses appeal.

Substitutions