Caesar Salad with Salmon
4 servings
40 minutes
Caesar salad with salmon is an exquisite and delicate version of the classic American dish. Its history dates back to 1924 when chef Caesar Cardini created the original recipe in Tijuana. In this version, juicy salmon fillet adds a unique touch, becoming tender and aromatic after light frying. Crispy croutons soaked in garlic oil add texture, while iceberg lettuce refreshes the taste. Quail eggs and sweet cherry tomatoes harmoniously complement the composition, and a tangy sauce made from mayonnaise, lemon juice, and mustard gives the dish special depth. This dish is perfect for both festive dinners and light lunches, offering vibrant flavor sensations with every bite.
1
Cut the salmon fillet into small strips, season with salt and pepper, and let it sit for 15 minutes.
- Salmon fillet: 300 g
- Salt: to taste
- Ground black pepper: to taste
2
Then fry the pieces of salmon in vegetable oil on both sides until cooked.
- Vegetable oil: 1 tablespoon
3
Crush two garlic cloves, pour with olive oil, add salt, and let it steep for 15 minutes.
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
- Salt: to taste
4
Then cut the baguette into cubes, pour garlic oil into a heated pan, and fry the baguette; if desired, it can be dried in the oven after frying.
- French baguette: 1 piece
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
5
For the sauce, mix mayonnaise and lemon juice, grain mustard (you can add a bit of garlic).
- Lemon juice: 1 tablespoon
- Wholegrain mustard: 0.5 tablespoon
- Garlic: 2 cloves
6
Tear the 'Iceberg' salad by hand.
- Iceberg lettuce: 1 piece
7
Mix the salad with the dressing.
- Iceberg lettuce: 1 piece
8
Place the prepared 'Iceberg' salad on a plate and sprinkle with grated cheese.
- Iceberg lettuce: 1 piece
- Grated Parmesan cheese: 50 g
9
Cut the eggs and tomatoes in half and place them on plates.
- Cherry tomatoes: 200 g
- Quail egg: 8 pieces
10
Add croutons, fried salmon, and sprinkle with cheese again.
- French baguette: 1 piece
- Salmon fillet: 300 g
- Grated Parmesan cheese: 50 g
