Caesar salad has many cooking options. Perhaps I will not be mistaken if I say that the most famous, most popular of them is Caesar salad with chicken. But do not underestimate other recipes for this dish, for example, Caesar salad with seafood is also very, very good. It can be made with shrimp, squid, and crabs, but I really like Caesar salad with lightly salted red fish: both the taste and appearance of this salad will probably be appreciated by even the most demanding guests.
A simple restaurant salad recipe
The Caesar salad can contain any red fish - trout, salmon, pink salmon... This time I prepared it with lightly salted salmon. And, of course, I didn’t forget about Parmesan, quail eggs and croutons. The dressing for Caesar salad with salmon also deserves attention. If we are talking about a classic recipe, then the dressing for such a salad should be prepared according to all the canons - with anchovies, mustard, olive oil and lemon juice.
How to make Caesar Salad with Salmon
Cut the crust off the loaf. If it is from yesterday and already a little stale, cut it into cubes with a side of 1 centimeter. It is better to pick fresh crumb by hand. Place the pieces of bread on a baking sheet, sprinkle with oil, add salt and place in the oven for 7-10 minutes until the croutons are golden. o Cool.
Grate Parmesan.
Place the eggs in boiling water for 1 minute. Remove and cool.
Wash the lettuce leaves, dry them and tear them with your hands.
Squeeze lemon juice.
Peel the garlic and grind with salt and pepper. Add mustard, lemon juice and eggs and beat. Continuing to beat the sauce with a whisk or mixer at low speed, gradually add the oil.
Cut the salmon into thin slices or cubes.
Carefully coat the lettuce leaves with the sauce. Place croutons and salmon on top. pour over remaining sauce and sprinkle with Parmesan cheese. garnish with tomato slices if desired.
Making delicious crackers
Cut the crust off the loaf slices and cut the flesh into cubes. Fry the cubes until golden on both sides in a well-heated dry frying pan. The result is delicious croutons - crispy on the outside, but soft on the inside.
Boil quail eggs hard and cut into halves. Cut lightly salted salmon into small pieces.
INGREDIENTS:
- 3 cups young cabbage
- 3 cups romaine, chopped
- 1½ green apple, thinly sliced
- 1 watermelon radish, thinly sliced
- 170-230 g cooked salmon
- ½ cup cheese, thinly sliced
- 3 tablespoons chopped green onions
- ⅛ teaspoon sea salt
- ⅛ teaspoon pepper
- Cashew Caesar dressing
Assembling the salad
Spread the sauce on lettuce leaves and sprinkle with grated Parmesan. Place quail eggs, red fish and crackers on top in random order.
You can decorate the salad with cherry tomatoes and small lettuce leaves.
Bon appetit!
4.7 / 5 ( 11 votes)
Why Regular Caesar Salad Isn't So Good for You
Did you know that Caesar salad is actually named after the chef, Caesar Cardini? He created the dish in a hurry and put together a salad with the ingredients he had on hand and he did it well. Caesar salad is very tasty. Unfortunately, they contain little that is truly useful.
With only romaine lettuce, croutons, creamy sauce and Parmesan cheese, there's a serious lack of fiber-rich ingredients or protein. That is, things that will help you feel full. It's no surprise that you'll likely be hungry soon after eating a traditional Caesar salad.
Plus, a classic Caesar salad is about 200 calories per serving. That doesn't sound so bad until you realize that a restaurant Caesar portion is about three or four times that size. And other than the salad, there isn't much nutritional value. With our Caesar everything is completely different.
Caesar salad with smoked salmon and avocado
This salad can rightfully be called exotic, because the unusual combination of products gives the dish an interesting taste. Try it, it's very tasty!
Cooking time: 15 minutes Number of servings: 4
Ingredients:
- cold smoked salmon, fillet (200 g);
- avocado (1 pc.);
- lettuce, mix (200 g);
- arugula (100 g);
- red onion (1 pc.);
- crackers (100 g);
- sesame (20 g);
- peeled sunflower seeds (50 g);
- olive/other vegetable oil (for dressing, to taste);
- salt and pepper (to taste).
Preparation:
- Cut the salmon fillet into thin slices.
- Wash the avocado, peel and remove the pit. Cut the pulp into thin slices.
- Wash the lettuce leaves and arugula, pat dry with a napkin and chop coarsely.
- Peel, wash and cut the onion into half rings.
- Place the prepared ingredients in a deep bowl, add salt and pepper to taste, season with olive oil and stir.
- Before serving, sprinkle the salad with croutons, sesame seeds and sunflower seeds.
Salad ready!
Preparing Caesar salad:
- Cut the fish fillet into small slices. I advise you not to cut it very finely.
- Peel the garlic and cut into medium-thick pieces
- Grease a frying pan with oil, heat it up and fry the garlic over medium heat for 2-3 minutes.
- Cut the bread into cubes.
- Remove the garlic from the pan and place the bread on it. Reduce the heat to low and fry the bread until golden brown. Transfer the finished croutons from the frying pan to a bowl and cool.
- Take the cheese and grate it. Dry the lettuce leaves and tear them by hand.
- Wash and cut the tomatoes into quarters.
- Boil the eggs and cut into slices. It is better to use quail eggs, but you need to take twice as many and cut them in half.
- Let's assemble our salad. Place lettuce leaves generously on a plate. Pour sauce over them.
- Then carefully place the fish and croutons on top of the leaves, distributing them evenly over the entire surface. Sprinkle with lemon juice.
- Place slices of tomatoes and eggs on the sides.
- Salt and pepper.
- Sprinkle everything on top with grated cheese.
- Caesar salad is ready.
- Bon appetit!
To decorate the Caesar salad, you can use black olives or pitted olives. Place them whole on top or cut them in half.
Red fish can be used in any form: salted, smoked, baked. The best option is lightly salted salmon.
The dish must be served immediately after cooking, otherwise the croutons will become soggy in the sauce and will not be crunchy.
In order for the salad leaves to become juicy and crispy, they need to be soaked in cold water for about an hour before using.
Salad “A la Caesar” with salmon and flowers
Every housewife wants the dishes she prepares to be not only tasty, but also beautiful. Therefore, the process of designing and decorating the finished dish is very important. Edible flowers are an excellent assistant in the design of many dishes, and our salad “A la Caesar” with salmon, the recipe for which we will consider, will not be an exception.
Cooking time: 20 minutes Number of servings: 4
Ingredients:
- cold smoked salmon, fillet (200 g);
- arugula (100 g);
- dill (1 bunch);
- basil (1 bunch);
- cherry tomato (150 g);
- mozzarella/cream cheese (100 g);
- dried olives, pitted (100-200 g);
- natural yogurt (for dressing, to taste);
- salt and pepper (to taste);
- edible flowers – pansies/daisies/others (for decoration, to taste).
The following edible flowers are often used to prepare and decorate salads:
- violet;
- jasmine;
- nasturtium;
- calendula (marigold);
- rose;
- dandelion;
- field cornflower;
- daisies;
- mallow;
- pansies;
- petunia.
The flowers of zucchini, pumpkin, broccoli, sage, apple and cherry are also considered edible.
Preparation:
- Cut the salmon fillet into medium-sized pieces.
- Rinse the arugula, dill and basil and pat dry with a napkin. Divide into leaves and twigs or chop coarsely.
- Wash cherry tomatoes and cut into halves.
- Cut the cheese into small pieces.
- Place the ingredients on a wide dish in the following order: lettuce, fish, tomatoes, cheese and olives.
- Salt and pepper the salad, season with yogurt to taste.
- Decorate the salad with edible flowers.
Bon appetit!
How to prepare crackers correctly?
The taste of the salad is influenced by what croutons were used during the preparation process. You should not use ready-made croutons with different flavors, as they will overpower the smell and delicate taste of the salmon. It is also not recommended to use old bread to make croutons.
Real croutons for Caesar with salmon are prepared from 200 g of white or black bread (optional). The bread is peeled, cut into cubes measuring 1x1 cm, then moistened with olive oil, in which 1-2 cloves of chopped garlic have previously been infused. Place the bread on a baking sheet and place in a hot oven for 5 minutes. The crackers should be lightly browned, but still have a soft center.
Useful tips
Some tips will help you change the taste of salmon salad:
- lightly salted salmon fillet in Caesar salad can be replaced with grilled, boiled or fried;
- You can add boiled shrimp, olives or black olives to the dish;
- so that the crackers do not become sour and retain their crispy taste, they should be placed in the salad before serving;
- instead of egg dressing in the salad, you can use mayonnaise, adding 1-2 cloves of crushed garlic or some Provençal herbs;
- for better taste, it is recommended to use romaine lettuce in the dish, and if it is not available, spinach leaves or another type of lettuce;
- For those who like a spicier taste, you can add a little horseradish or mustard to the sauce for pouring.
Preparing the salad takes a little time, so you need to prepare and serve Caesar with salmon to the table before guests arrive.
What are the benefits of salad?
The salad not only has a pleasant delicate taste, but is a source of proteins, vitamins, microelements and minerals. It can safely be classified as a dietary product. The omega-3 fatty polyunsaturated acid contained in salmon is needed for proper brain function, reducing the risk of cancer, heart and vascular diseases, and diabetes. In addition, it lowers blood cholesterol levels.
The Caesar salad with salmon in the photo has an attractive appearance and at the same time contains a small amount of calories. The dish is included in the diet of those who want to lose excess weight, since it is prepared from natural ingredients without any flavor enhancers.
Lettuce leaves supply the human body with vitamins K, C, folic acid, carotene, and garlic strengthens the immune system and dissolves cholesterol plaques on the walls of blood vessels.
Salad with fried salmon, ham and croutons
To prepare this salad, fried salmon fillet is used, which makes the taste of the dish more refined. The combination of fresh vegetables, ham and capers will appeal to lovers of original and savory dishes.
Cooking time: 30 minutes Number of servings: 4
Ingredients:
- fried/baked salmon, fillet (250 g);
- ham/carbonade (150 g);
- tomato (2 pcs.);
- hard cheese (150 g);
- iceberg lettuce/lettuce/other (200 g);
- capers (50 g);
- garlic (for sauce, 2 cloves);
- crackers (150 g);
- sour cream (for sauce, 2 tbsp.);
- chicken egg/egg powder (for sauce, 2 pcs./4 tbsp.);
- table mustard (for sauce, 1 tsp);
- salt and pepper (to taste).
Preparation:
- Cut the salmon fillet into small pieces.
- Cut the ham into medium-sized cubes.
- Wash the tomatoes and cut into medium-sized slices.
- Grate the cheese on a fine grater.
- Wash the lettuce leaves, dry with a kitchen towel and roughly tear.
- Drain marinade from capers.
- Peel the garlic, finely chop or pass through a press. Separate the egg yolks. Combine garlic, yolks, mustard and beat well. Add sour cream to the resulting mixture, add salt and pepper and mix thoroughly until smooth. The sauce is ready.
- Mix the prepared ingredients in a deep bowl, add sauce and mix gently with tongs. Sprinkle with crackers.
The dish is ready!
