Caesar salad with salmon
2 servings
15 minutes
Caesar salad with salmon is a refined blend of the classic American recipe and the tenderness of red fish. Legend has it that the original Caesar was created in 1924 by chef Caesar Cardini, but over time its adaptation with salmon gained popularity due to its noble taste. Slices of lightly salted salmon, crispy iceberg lettuce, juicy cherry tomatoes, and golden croutons come together in harmony enriched with Caesar dressing and delicate grated Parmesan powder. This salad is suitable for a light dinner or a festive table, impressing guests with the sophistication and freshness of each bite. It pairs wonderfully with white wine, highlighting the creamy and citrus notes of the dressing and the sea aroma of salmon.
1
Cut the lightly salted salmon into thin slices. Chop the iceberg lettuce coarsely. Cut the cherry tomatoes in half or quarters.
- Lightly salted Atlantic salmon: 100 g
- Iceberg lettuce: 50 g
- Cherry tomatoes: 10 pieces
2
We mix salmon, salad, tomatoes, and sprinkle with croutons.
- Lightly salted Atlantic salmon: 100 g
- Iceberg lettuce: 50 g
- Cherry tomatoes: 10 pieces
- Croutons: to taste
3
We dress the salad with Caesar dressing (can be bought in a store or made at home — recipe is on this site). Sprinkle with grated Parmesan.
- Caesar dressing: to taste
- Parmesan (Parmigiano Reggiano): 70 g
