Hot Smoked Salmon Caesar Salad
16 French stick slices
1/3 C olive oil, plus extra to brush
3 rashers bacon, rind removed
2 T lemon juice
1 t Dijon mustard
2 anchovy fillets in oil, drained (optional)
Salt & pepper
2 baby cos lettuces, outer leaves removed
40g shaved parmesan
400g hot smoked salmon, skin removed, flaked
- Preheat the oven to 180°C and line a baking tray with foil. Brush the French stick slices with oil and place on the baking tray with the bacon. Bake for 5-6 minutes until the bacon is crisp and the bread is golden. Remove the tray from the oven and allow to cool, then break bacon into shards. Set aside.
- Place 2 whole eggs in a small saucepan over high heat, cover with water and bring to the boil. Reduce heat to medium and simmer for 3 minutes for soft-boiled. Cool eggs, then peel, quarter and set aside.
- Place the remaining 1 egg in a food processor with the lemon juice, mustard, and anchovy, if using, then whiz to combine. With the motor running, gradually add the oil in a slow, steady stream until it forms a smooth dressing. Season well.
- To serve, separate the lettuce leaves, then divide among 4 serving plates, tearing any larger leaves. Top each plate with 4 baguette slices, 2 egg quarters some bacon and parmesan shavings. Add the flaked salmon, then drizzle with dressing.
Recipe adapted from taste.com.au
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