Salmon Caesar Salad Recipe | stevescooking

Caesar dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: vinaigrette

Yogurt-based dressing reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat the oven for the salmon.

In a pestle and mortar, add garlic, followed by Dijon mustard and red wine vinegar, and grind to a paste.

Add pasteurized egg yolks to the paste and slowly whisk in olive oil until thick and glossy.

Add lemon juice and Worcestershire sauce to taste, then place the dressing in the fridge.

For the Parmesan crisps, use a pastry ring and a silicone mat, lightly sprinkle parmesan cheese, pat down, and lift to form a crisp.

Place the Parmesan crisps in the oven and cook until done, then leave to cool.

Season the salmon fillets with salt, olive oil, and a few slices of lemon.

Place the salmon in the oven to cook until done.

In a hot pan, add picho and cook until crispy, then add to a bowl and set aside.

For the poached egg, bring water to a boil, then simmer while whisking to create a small well, and add the egg to cook for 5 minutes.

In a bowl, add chopped romaine lettuce and spoon some of the dressing over it, followed by parmesan cheese, and lightly dress the leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens