The recipe for Cured Salmon was shared earlier. This Cured Salmon is a real gold when it is added to a salad. Below is a recipe for a Salmon Caesar Salad, that is a perfect light meal for a lunch or late dinner.
A home-made mayonnaise is used in this salad, which you will make in the amount that exceed the needed quantity for this salad. You can use any oil, however the best result is achieved with sunflower oil. It also requires all ingredients to be at the same even temperature, and the blender works from the bottom of the jar slowly going up to the surface. You will see that a ‘white cloud’ of mayonnaise will follow your blender stick upwards, if you ‘wait’ for it.
Salmon Caesar Salad
400g salt-cured salmon
2 baby Cos lettuce. Leaves, washed and dried
1/2 red/salad onion, thinly sliced
2 tbsp light olive oil
1 tbsp Italian herbs
2 thick slices Protein bread, diced
50g Manchego cheese, shaved
150 g sunflower oil
1 tbsp Dijon mustard
1 tsp garlic powder
1 tbsp lemon juice
1/2 tsp pepper
1/4 tsp fine salt
- A tall jar and a blender stick to fit into that jar; a small frying pan.
1. Put all the dressing ingredients into a tall jar and put aside so all ingredients are at even temperature. Boil the eggs for the salad in salted water for 6-7 minutes.
2. Mix olive oil and Italian herb in the cold pan, add bread cubes, then turn the heat on and continuously mix until croutons are made.
3. Rip cos leaves into equal sizes and place them and the sliced onion into a large bowl.
4. Make a dressing in the same jar using a powerful blender stick. Once done, use 2-3 tablespoons of this home made mayonnaise and thoroughly mix it into the leaves and onions, then transfer salad onto one large serving dish or 4-6 individual serving salad plates.
5. Cut the eggs in quarters and lay around the dish.
6. Cut avocado into segments and lay out next to egg.
7. Slice cured salmon into bite sizes and layout.
8. Distribute shaved Manchego over, optionally use cherry tomatoes and ﬁnish off with croutons.
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