Salmon Caesar Salad with Kale
Us Arizonians are very blessed in that our winters are perfection. Cool temperatures in the 70’s, sunsets that look like an artist painted them, while sipping fine wine on the beach, and the always beautiful scenery of cacti and mountains to admire. The perfect time to take advantage of running or hiking outside. My favorite part of running is probably the fact that I get to think about all of life’s great mysteries. The random thought today was: Why are caesar salads so good? Another random thought (I have lots of them) why do I love salmon? so I decided to make a salmon caesar salad! I know, I was feeling really deep today. I honestly can not think of a time that I have ever met someone that has not liked caesar salads, and if I do in the future, I probably wouldn’t trust them.
Salmon caesar salad with kale is really only best when you make your own dressing and croutons because putting in the extra love here is what really makes or breaks this dish for me. Now this recipe is perfect for a starting before a meal, or if you wanted to add a protein to make it filling it is great for dinner or lunch. As always, I like to mix up the classics. I substituted romaine for kale, it adds more nutritional value to your meal than it’s light green cousin and a crunch that gives dimension. I topped with salmon and it turned out beautiful. The end result of my twist and addition is none other than a Salmon Caesar Salad with Kale. Now in my not so humble opinion.
Salmon Caesar Salad with Kale
Ingredients
- Croutons:
- 6 Slices of your favorite bread, large diced
- 2 tbsp, Olive Oil
- Salt & Pepper
- Dressing:
- 2 Egg Yolks
- 2 tbsp, Lemon Juice
- 1 tsp, Dijon Mustard
- 1/4 cup, Olive Oil
- 1/2 cup, Veggie Oil
- 2 tsp, Worcestershire Sauce
- 1/4 cup, Finely Grated Parmesan Cheese
- 2 tsp, Anchovy Paste
- Salt & Pepper
- Water
- Salad:
- 1 bunch, Kale, deveined and roughly chopped
- 1/2 cup, Parmesan Cheese, shaved
- 10 oz, Wild-Caught Salmon, seasoned and seared
Instructions
Pre-heat Oven to 300 degrees
Dressing:
In a bowl, add lemon juice, dijon mustard, Worcestershire sauce, and anchovy paste and whisk until blended
While whisking yolk mixture, slowly drizzle olive oil in a slow steady stream
Repeat this with veggie oil, mixture should appear smooth and homogeneous, if not, it is broken
If it seems too thick, add some water to it to desired thickness
Fold in grated parmesan cheese, salt, and pepper
Tasted and adjust seasoning to your liking
Croutons:
Toss large diced bread pieces in bowl with olive oil, salt, and pepper
On a sheet tray, cook in preheated oven until golden brown and crunchy about 10-15 minutes
Salad Assembly:
Toss chopped kale in dressing
Put on plate, top with salmon, shaved parmesan cheese, and croutons
Viola! You have my Salmon Caesar Salad with Kale!
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