Caesar salad with smoked salmon and avocado
Recipe for caesar salad with smoked salmon and avocado, topped with garlic croutons. The Caesar salad dressing can be made with yogurt instead of mayonnaise.
Servings 8
Ingredients
For the Caesar salad dressing:
- 4 oz of mayonnaise or replace with plain yogurt for lighter version
- 3 to 4 garlic cloves crushed
- 4 tablespoons of grated parmesan
- 2 teaspoons of mustard
- ½ cup of olive oil
- 2 tablespoon of lemon juice
- 1 to 2 anchovy fillets
- Salt and pepper to taste
For the garlic toast or waffle croutons:
- 4 slices of bread or waffles
- 2 tablespoon of butter softened
- 1-2 garlic cloves crushed
For the Caesar salad:
- 8 ounces of romaine lettuce about 2 heads – washed, dried, and cut into small pieces
- 4 ounces of smoked salmon cut into small to medium size pieces
- 1 large avocado - pitted peeled and cut into slices
- ¼ cup of shredded parmesan
- 2 tablespoon of chopped parsley
Instructions
For the Caesar salad dressing:
- Combine all the ingredients in a small food processor and mix until you have a smooth sauce and the olive oil is well incorporated. Taste and adjust as desired. Refrigerate the dressing until ready to use.
For the garlic croutons:
- Toast the bread/waffles as you would regularly, using the lightest setting option
- Mix the butter with the garlic.
- Spread the butter onto the lightly toasted waffles and cut them into small pieces.
- Place the bread/waffle pieces on a baking sheet.
- Place the baking sheet under a hot oven broiler for about 4-5 minutes, then turn them over and broil for another 2-3 minutes, or until nice and crispy. Exact times will vary based on each oven, keep an eye on the croutons while they’re under the broiler.
To prepare the salad:
- Toss the romaine lettuce pieces with the salad dressing and 1 tablespoon of the grated parmesan.
- Add the smoked salmon and avocado slices.
- Top with the croutons and sprinkle with the chopped parsley and remaining parmesan.
- Serve immediately.