Salmon Caesar Salad with Parmesan Crisps
3 large eggs
3 ounces of fresh grated Parmesan cheese plus additional to taste
one 6 ounce salmon fillet
1 teaspoon of olive oil
3 cups of fresh washed Romaine lettuce
2 ounces of Caesar salad dressing
juice of 1/4 fresh lemon
Kosher salt and fresh cracked pepper to taste
1 quart of 1" cubed sourdough bread
4 tablespoons of olive oil
granulated garlic to taste
Place the eggs in a small pot, then fill it with cold water. Bring the eggs to a boil then put a cover over the pot and remove from the heat and let sit for 12 to 15 minutes. Chill the eggs completely before slicing.
On a sheet pan lined with parchment paper and sprayed with non-stick spray, make 3 – 3” in diameter of shredded Parmesan cheese and bake in the oven on 350°F for 5 to 6 minutes. Once cooled, remove from the sheet pan and set aside.
Next, season the salmon on all sides with salt and pepper and brown on both sides and until cooked through in 1 teaspoon of olive oil in a hot sauté pan. Set aside once it is finished cooking.
Place the croutons on a sheet pan lined with parchment paper. Drizzle on olive oil, sprinkle on granulated garlic and bake in the oven on 350°F for 12 to 16 minutes or crunchy and golden brown.
Once everything is prepared, add the romaine lettuce, Parmesan cheese to taste, croutons and dress the outside of the bowl with the Caesar salad dressing. Mix thoroughly.
Squeeze lemon juice on the bottom of a plate, then place the tossed salad greens on top. Garnish with sliced hard boiled eggs, salmon, cheese crisps, parmesan cheese to taste and fresh cracked black pepper.
Download Recipe PDF | Recipe created by Chef Billy Parisi
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