Smoked Salmon Caesar Salad With Bitter Greens

Makes4 servings
Prep Time15 minutes
Cook Time10 minutes

Ingredients
Directions

Ingredients

Salad

8 oz. asparagus spears
4 oz. arugula
4 oz. baby spinach
3 small heads of endive, coarsely chopped
8 oz. smoked salmon, sliced

Dressing

3 anchovies (or 1½ tsp. anchovy paste)
1 large garlic clove, minced
1 tsp. coarse sea salt
1 large egg yolk
Juice of ½ lemon
½ tsp. Dijon mustard
¼ cup + 2 tbs. extra-virgin olive oil, divided
3 tbs. grated Parmesan cheese
1 shallot, thinly sliced

Directions

STEP 1

Using a vegetable peeler or sharp knife, shave or cut the asparagus into long, thin strips. Add the strips to a bowl with the other greens and mix.

STEP 2

Place the anchovies, minced garlic, and salt on a cutting board, and use the flat side of your knife to mash the ingredients into a thick paste. (Alternatively, use a mortar and pestle to thoroughly combine.)

STEP 3

In a bowl, whisk together the egg yolk, lemon juice, and mustard. Mix in the anchovy-garlic paste.

STEP 4

Slowly drizzle in ¼ cup of the olive oil, whisking vigorously, until the mixture emulsifies and thickens. Stir in the Parmesan.

STEP 5

Add the remaining olive oil to a pan and heat over medium-high until shimmering.

STEP 6

Add the shallots and sauté, stirring constantly, until they’re golden brown and crispy, about eight minutes.

STEP 7

Remove and drain on a paper towel.

STEP 8

Toss the greens in the dressing, then serve topped with the salmon and crispy shallots.

Nutritional information

More like this

Green Goddess Broccoli Salad

Fresh, herby and packed with nutrition. Serve as a side or a satisfying main dish.

By Kate Morgan

Salads

Salmon and Herbed-Bean Salad

Canned salmon is an often-overlooked protein. It keeps well in the pantry, it’s relatively inexpensive and easy to use, and it doesn’t require turning on the oven.

By Melissa D'Arabian

Salads

Smoked Salmon Salad

This picnic-worthy dish, made with hot-smoked salmon, fresh dill, and capers, pairs perfectly with hearty crackers or served on a bed of fresh greens.

By Maddie Augustin

Salads