Hot smoked salmon Caesar salad
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A magic mix of freshness, flavour and textures, our tasty take on this popular salad won’t disappoint.
Ingredients
Egg(s)
4 medium
Ciabatta bread
80 g, (4 x 20g slices)
Garlic
1 clove(s), halved
Grated parmesan cheese
1½ tbs
Cos lettuce
2 baby
Hot smoked salmon
1 fillet(s), (1 x 150g)
Oil spray
1 x 3 second spray(s)
99% fat-free, plain Greek yoghurt, unsweetened
100 g
Low-fat mayonnaise
2 tbs
Worcestershire sauce
1 tsp
Dijon mustard
1 tsp
Lemon juice
2 tsp
Salted anchovies in oil, drained
1 medium, finely chopped
Garlic
½ clove(s), crushed
Instructions
1
Bring a medium saucepan of salted water to the boil. Carefully add eggs. Boil for 7 minutes, then drain and transfer eggs to a bowl of cold water until cool enough to handle. Peel, cut in half and set aside.
2
Meanwhile, preheat oven to 180°C. To make croutons, lightly spray bread with oil and rub all over with the cut sides of garlic. Place slices on a baking tray and sprinkle with parmesan. Bake for 8-10 minutes, until crisp and golden. Cool slightly and cut into 2cm squares.
3
To make dressing, whisk yoghurt, mayonnaise, Worcestershire sauce, mustard, lemon juice, anchovy and garlic in a small bowl until combined. Season with salt and pepper.
4
Coarsely chop lettuce and place in a large bowl. Flake salmon. Add salmon and dressing to lettuce and toss gently. Divide salad evenly among 4 plates. Scatter over croutons and top each serving with 2 egg halves. Season with freshly ground pepper.
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