Hot smoked salmon Caesar salad
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Egg, whole, raw
4 medium, raw
Calorie controlled cooking spray
4 spray(s)
Ciabatta Bread
80 g, cut into 4 slices
Garlic
1 clove(s), halved
Parmesan Cheese
10 g, grated
Hot smoked salmon fillet
180 g, 2 x 90g
Lettuce
2 portion(s)
0% fat natural Greek yogurt
100 g
Hellmann's Lighter than Light Mayonnaise
2 tablespoon(s)
Olive Oil
2 teaspoon(s)
Worcestershire Sauce
1 teaspoon(s)
Dijon Mustard
1 teaspoon(s), heaped
Lemon Juice, Fresh
1 tablespoon(s)
Anchovies in oil, drained
2 individual
Capers, in Brine
2 teaspoon(s)
Garlic
½ clove(s)
Instructions
1
Bring a pan of water to the boil, add the eggs and boil for 1 minute. Turn off the heat, cover with a lid and set aside for 9 minutes. Drain, let cool then peel and set aside.
2
Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a baking tray with cooking spray and then mist the ciabatta. Rub all over with the cut sides of the garlic, then season and top with the Parmesan. Bake for 15-20 minutes, then cut into croutons.
3
To make a dressing, whisk together the yogurt, mayonnasie, olive oil, Worcestershire sauce, mustard, lemon juice, garlic, anchovies and capers, then season and set aside.
4
Chop the lettuces and flake the hot smoked salmon fillets. To assemble the salad, toss together the lettuce, salmon and dressing, then scatter over the croutons and top with the egg halves.
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