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Salmon caesar salad cups
( SERVES 8 )

Herald on Sunday

Photo by Michael Craig

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Don't be afraid to substitute the salmon for chicken in the Caesar Salad cups, or add a bit of bacon to the stuffed potato if that's what you are into.

Salad

2	Baby cos lettuce, select 8 small leaves and wash
1	Egg, boiled and cut into 8 wedges
200 g	Smoked salmon, torn into 8 pieces
⅓ cup	Shaved parmesan
½ cup	Croutons, see recipe below
8 servings	Caesar dressing, see recipe below

Croutons

½ cup	Bread, or buns that are stale, sliced into 0.5cm cubes
1½ Tbsp	Olive oil

Caesar dressing

1	Egg, yolk
2 cloves	Garlic
3	Anchovies
½ tsp	Worcestershire sauce
1 tsp	White wine vinegar
¾ cup	Grapeseed oil

Directions

Preheat oven to 150C. Toss oil with cubed bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a baking pan lined with baking paper in a single layer and season generously with salt and pepper.
Bake them in the oven for 15 minutes until they're golden brown. Cool before serving.
To make the dressing, combine all ingredients except the grapeseed oil in a food processor.
Once combined, slowly drizzle in the oil with the motor going and season with salt and pepper. The dressing should start to emulsify. If the dressing seems a bit thick, loosen with a tsp of cold water. Continue to add more water until the desired consistency is reached.
To assemble the Caesar salad cups, place the lettuce leaves on a plate. Inside each leaf, place a piece of the salmon and egg followed by a small spoonful of the dressing and a slice of parmesan.
Finish with a sprinkle of the croutons and serve. These can be picked up and eaten in a couple of bites.