Recipes

Salmon Caesar Salad

What is it about a great salad with a toothsome hunk of protein on top? Satisfyingly crisp and refreshing, yet hearty, I could have one for lunch or dinner every day, especially during the warm weather months.

Serves 2

1 ounce Parmesan Cheese
1 head romaine lettuce, trimmed and cut or torn into bite-sized pieces (you should have 7 or 8 cups)
1 carrot, shredded
2/3 cup croutons, homemade or store-bought
6 tablespoons Caesar salad dressing, homemade (recipe below) or store-bought, or more to taste
2 cooked 4- to 6-ounce salmon fillets
Freshly ground black pepper, for serving

Use a vegetable peeler to cut the cheese into thick shaves (you should have about 1/3 cup). Set aside.

In a large bowl, combine the lettuce, carrot, croutons, and dressing. Arrange the salad on plates and top with the cheese. Break up the salmon and arrange it on top. Serve immediately, passing the pepper grinder at the table.

Homemade Caesar Salad Dressing

This dressing is particularly lemony, which helps a salad made with it pair with a bright wine like Pinot Grigio.

Makes 3/4 cup

1/4 cup grated Parmesan cheese (about 1 1/2 ounces)
1/4 cup fresh lemon juice (from about 2 lemons)
2 cloves garlic
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon coarse kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/2 cup extra virgin olive oil

In a blender, combine the cheese, lemon juice, garlic, anchovy paste, mustard, Worcestershire, salt, and pepper and blend until smooth, scraping down the jar as necessary. With the motor running, slowly add the olive oil. Add more salt and pepper to taste. (You can store the dressing, covered in the refrigerator, for up to about a week. Return to room temperature and, if necessary, restir before using.)