Summer gem caesar with smoked salmon, sungolds, and kettle chip “croutons”
Savor the flavorful Summer Gem Caesar featuring velvety smoked salmon, sun-kissed sungolds, and crispy kettle chip "croutons." Delight your taste buds now!
Ingredients:
- 3 tablespoons full-fat mayo, preferably Kewpie
- 1 tablespoon extra-virgin olive oil
- 1 small clove of garlic, grated on a microplane
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon anchovy paste
- 1/2 tablespoon freshly squeezed lemon juice
- A pinch of salt
- Fresh ground black pepper, to taste
- 110g cold-smoked peppered salmon; I usually find this in the refrigerated cases near the seafood section, although many delis also sell it
- 140g little gem lettuce leaves, or two heads
- 25 sungold or cherry tomatoes, halved
- 1/2 cup fresh grated Parmigiano Reggiano
- A handful of plain kettle chips, lightly crushed—the foldy pieces are the best
- More freshly ground black pepper, to taste
Instructions:
- Mix all the ingredients listed under 'dressing' in a measuring cup or any container that allows easy pouring. Whisk until well combined to achieve a thin, creamy consistency that can be easily drizzled from the whisk.Place the salmon in a salad bowl and use a fork to break it into small pieces. Drizzle a small amount of the dressing over the salmon and gently mix it in to ensure the salmon is evenly coated with Caesar dressing. Set it aside.,Prepare your toppings. Grate or thinly slice the cheese; using a rotary grater can make you feel like you're in a restaurant. Slice the tomatoes horizontally. To crush the chips, you can place them in a separate bag or on a board and gently roll over them with a rolling pin. Alternatively, you can crush the chips by lightly hitting the bag with your fist. It can be quite cathartic!,Assemble your salad. If your lettuce gems are whole, rinse them, remove the root end, and carefully separate the leaves. Add the leaves to the bowl with the salmon, along with the sliced sungold tomatoes, the remaining dressing (adjust to your taste - you might not need all of it, but the extra can be stored in the fridge for up to a week), and about half of the cheese. Toss everything together using tongs until everything is well coated. Finally, top the salad with the remaining cheese, crushed chips, and as much cracked black pepper as you desire. Serve.
Summary:
- Calories: 1061 kcal
- Fat: 82 g
- Protein: 56 g
- Carbs: 27 g
- Potassium: 1924 mg
- Magnesium: 139 mg