Name: Salmon caesar salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 6 slice baguette; olive oil, for brushing; 1/4 cup grated parmesan; 1/4 cup olive oil; 4 anchovy fillets, chopped; 1 tablespoon red wine vinegar; 1/2 lemon, juice; 1 clove garlic, chopped; 2 teaspoon worcestershire sauce; 1 tablespoon olive oil; 1 salmon fillet; 1 baby cos lettuce; 4 sliced green onions; 1 tablespoon capers; prepared croutons, to serve; 1 soft-boiled egg, chopped, to serve; shaved parmesan, to serve

Ingredients

6 slice baguette

olive oil, for brushing

1/4 cup grated parmesan

1/4 cup olive oil

4 anchovy fillets, chopped

1 tablespoon red wine vinegar

1/2 lemon, juice

1 clove garlic, chopped

2 teaspoon worcestershire sauce

1 tablespoon olive oil

1 salmon fillet

1 baby cos lettuce

4 sliced green onions

1 tablespoon capers

prepared croutons, to serve

1 soft-boiled egg, chopped, to serve

shaved parmesan, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Line an oven tray with baking paper. Arrange baguette slices on tray. Brush with olive oil; bake 3-5 minutes.

3.Turn bread and sprinkle with parmesan. Bake a further 2-3 minutes; let cool.

4.Make dressing by mixing olive oil, anchovy fillets, red wine vinegar, juice, garlic and worcestershire sauce, until combined.

5.Heat olive oil in a frying pan on high; cook salmon fillet 2-3 minutes each side, until cooked to taste. Cool slightly and flake.

6.In a serving bowl, toss separated leaves of lettuce, salmon, green onion and capers.

7.Pour dressing over and toss. Serve topped with prepared croutons, soft-boiled egg and shaved parmesan.

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Ingredients

Method

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