Salade César au saumon

Ingrédients

• 8 oz. baguette (or artisan bread)
• 2 Tbsp. olive oil
• sea salt
• 3 hearts of romaine lettuce (about 6-8 cups sliced)
• 1 lb. salmon fillet
• 1/2 tsp. sea salt
• 1/8 tsp. black pepper
• shredded parmesan cheese for serving
• 1 clove of garlic
• 1 Tbsp. anchovy paste
• pinch of salt
• 1 egg yolk
• 3 Tbsp. lemon juice (about 1 lemon)
• 1 tsp. dijon mustard
• 3 Tbsp. vegetable oil

Préparation

1. 1

   Make croutons. Preheat oven to 400 degrees F. Tear half of baguette (about 4 ounces) into small pieces. Drizzle with olive oil and season with sea salt. Bake for about 8-10 minutes, or until golden brown. Set aside.

2. 2

   Make dressing. Grate garlic into the anchovy paste. Add a pinch of salt and use the side of your knife to scrape this mixture together until combined. Place into a jar. Add egg yolk, lemon juice, dijon, and oil to the jar. Shake, whisk, or blend until emulsified.

3. 3

   Wash and dry lettuce. Thinly slice.

4. 4

   Cook salmon. Heat oil in a large nonstick skillet over medium-high heat and place the salmon, skin side up, into the skillet. Cook for 4 minutes, flip over, and cook another 2-3 minutes more, until cooked through.

5. 5

   Assemble salad. In a large salad bowl, toss together lettuce and dressing. Top with shredded parmesan cheese, croutons, and salmon. Top with freshly cracked pepper to taste.