Salada Caesar com salmão, couve e feijão-branco

Ingredientes

• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan
• 2 tinned (or jarred) anchovies, packed in oil
• 2 garlic cloves, peeled
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• Pinch of salt
• Pinch of pepper
• 1 1/2 pounds salmon, sliced into 4 filets
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons minced garlic
• Pinch salt
• Pinch pepper
• 1 tablespoon butter
• 1 cup panko breadcrumbs
• 6 cups kale, roughly chopped and massaged until soft
• 2 cups Brussels sprouts, trimmed and sliced thinly
• 1 (15.5-ounce) can cannellini beans, drained
• 1/4 cup grated Parmesan

Modo de preparo

1. 1

   To make the dressing, combine all ingredients in a compact blender or food processor and blend until smooth. Set aside.

2. 2

   Preheat the oven to 450 F.

3. 3

   Arrange the salmon on a foil-lined baking sheet.

4. 4

   In a small bowl, whisk together the oil, lemon, Dijon, garlic, salt, and pepper.

5. 5

   Brush the Dijon mixture over the salmon to coat.

6. 6

   Bake the salmon for 12 minutes, then turn the broiler to high and broil for 3 minutes, until just browned on top.

7. 7

   In the meantime, melt the butter in a skillet over medium heat.

8. 8

   Add the breadcrumbs and toast until browned, about 3-4 minutes. Remove and set aside.

9. 9

   In a large bowl, combine the kale, Brussels sprouts, drained white beans, and Caesar dressing. Toss to coat.

10. 10

    Top with grated Parmesan and toasted breadcrumbs.

11. 11

    When salmon is baked, add it to the salad and serve.