PREP TIME: 15 minutes
COOKING TIME: 20 minutes
MAKES 4 servings
Caesar salad is always a crowd-pleaser. Anchovies, traditional in Caesars, add a real kick of umami flavor. Little-known Caesar salad factoid: it was actually invented in Mexico! Parmesan crisps are added in this version as a superior replacement for croutons.
CAESAR DRESSING
2 cloves garlic, minced
1 tablespoon grated Parmesan cheese
1½ teaspoons Dijon mustard
2 large egg yolks
Juice of ½ lemon
2 anchovy fillets (packed in oil), roughly chopped
1¼ cups (300 ml) extra-virgin olive oil
Fine sea salt and freshly ground black pepper
PARMESAN CRISPS
1 cup (110 g) freshly grated Parmesan cheese (from a block, not powdered)
SALMON
2 tablespoons olive oil
4 (6-oz/170-g) skinless salmon fillets, ideally wild-caught
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
SALAD
2 romaine lettuce hearts
12 marinated white anchovy fillets (boquerones), for garnish
Lemon wedges, for serving
- Make the dressing: Place the garlic, Parmesan cheese, mustard, egg yolks, lemon juice, and anchovies in a food processor and blend until very smooth.
- With the motor running, trickle in the olive oil very slowly, until fully emulsified and creamy (this should take about 1½ minutes). Transfer the dressing to a jar and season with salt and pepper to taste. If the dressing is thicker than you would like, add 1 to 2 tablespoons of boiling water to thin it out.
- Make the crisps: Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper. Spread the Parmesan cheese onto the sheet in a thin layer, ensuring there are no gaps.
- Place the sheet pan in the oven and bake for 4 to 5 minutes, until golden brown and bubbly. Remove the sheet pan from the oven and, using a metal spatula, immediately remove the molten cheese from the parchment paper to a cooling rack. The cheese layer will become crispy as it cools; when cooled completely, snap the layer into small crisps.
- Cook the salmon: Place a large frying pan over medium-high heat and add the olive oil. Season the salmon fillets evenly with the salt and pepper and, once the oil is hot, add the salmon to the pan. Cook for 5 minutes on the first side, until golden and crispy, then flip and continue cooking for 2 to 3 minutes more, until the salmon is cooked through (or less if you like your salmon medium-rare).
- Prepare the salad: Trim the base of the lettuce hearts, separate the leaves, and wash well. Place the leaves in a large bowl, pour the dressing over them, and toss. Divide the salad among 4 large plates and top with the warm salmon. Garnish with the anchovies and Parmesan crisps and serve with lemon wedges. Store any leftover salmon in the refrigerator for up to 2 days.
CHEF’S TIP
image For this particular recipe, it’s important to use freshly grated Parmesan—it melts better and creates better crisps.
