Salade de pâtes César au saumon

Ingrédients

• 8 oz. cavatappi pasta (or other curly pasta)
• 1 head romaine lettuce (about 6-8 cups sliced)
• shredded parmesan cheese for serving
• 1 lb. salmon filet
• 1/2 tsp. sea salt
• 1/8 tsp. black pepper
• 1 clove of garlic
• 1 Tbsp. anchovy paste
• pinch of salt
• 1 egg yolk
• 4 Tbsp. lemon juice (about 1 lemon, ok if it’s less)
• 1 tsp. dijon mustard
• 2 Tbsp. olive oil
• 2 Tbsp. canola oil

Préparation

1. 1

   Prepare pasta as directed, let cool.

2. 2

   Make dressing. Mince garlic and anchovy so that it forms a paste. Add a pinch of salt and use the side of your knife to scrape this together so that you don’t have big chunks of garlic. Place into a jar. Add egg yolk, lemon juice, dijon, and oil to jar. Shake until emulsified.

3. 3

   Grill salmon: Preheat grill to medium-high.

4. 4

   Prepare foil pan, drizzle salmon with olive oil and season with salt and pepper. Place skin side down and grill for 6 minutes. Carefully flip over and grill another 4-5 minutes, or until cooked thorough and flakes easily. It should reach 145 degrees F.

5. 5

   While salmon is cooking, thinly slice romaine lettuce. Toss together pasta, lettuce, and dressing. Season with Parmesan and salt and pepper to taste. Top with grilled salmon or serve on the side.