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Smoked salmon caesar salad in lettuce cups on a white plate.

Smoked Salmon Caesar Salad

This smoked salmon Caesar salad features crisp romaine, homemade croutons, and a creamy anchovy-free dressing, topped with rich smoked salmon and parmesan.
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Course: Salad
Cuisine: American
Servings: 2

Ingredients

  • Ingredients:

Anchovy-Free Caesar Dressing:

  • 1/2 cup Grapeseed oil or other neutral oil
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons white wine vinegar
  • ½ teaspoon salt
  • 1 teaspoon vegetarian or regular worcestershire
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic
  • ¼ cup grated parmesan

Salad:

  • 3-5 ounces Fresh or stale bread roughly chopped into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • Pinch of salt and ground black pepper
  • ½ large head romaine lettuce torn or cut into bite-sized pieces
  • 4-6 ounces smoked salmon
  • 2 ounces parmesan shaved (can use a vegetable peeler to shave slices off a block of parmesan)

Instructions

  • Place dressing ingredients in a blender or vitamix or immersion blender and blend.
  • Preheat oven to broil. Toss bread with oil, salt, and pepper and place on a baking sheet, broil for 1-2 minutes, flip over and broil another 1-2 minutes until golden brown to make croutons.
  • In a large bowl, add lettuce and croutons. Add dressing, but only a small amount at a time, tossing between, until the salad is dressed properly. Leftover dressing can be kept in an airtight container in the refrigerator for at least one week.
  • Portion salad onto two plates and split salmon between them. Top with shaved parmesan.