Caesar Salad w/ Wildfish Cannery Coho Salmon
Active Time - 10 minutes. Total Time - 10 minutes
Nothing compares to freshly made caesar dressing - or you could call it creamy anchovy vinaigrette if you want to be bougie. With a blender or food processor, it can be whipped up in no time. We love a good salmon caesar salad for a substantial and healthy weekday lunch, so we keep plenty of Wildfish Cannery’s Coho Salmon on hand to just flake over the salad and enjoy. The dressing recipe is adapted from a great William Sonoma recipe, and makes about 1 cup of dressing. You won’t need all of it, so store the rest in the refrigerator, and use it within a few days.
3 anchovy filets, such as Ortiz Gran Seleccion
1 whole egg + 1 egg yolk
1 garlic clove
Juice from ½ a lemon
4 oz of grapeseed or canola oil
1 Tablespoon of Dijon mustard, we use Dark Horse Fermented Dijon
1 Tablespoon of Extra Virgin Olive Oil, we use La Boella ‘Flor’ unfiltered
1 Tablespoon of fresh grated parmesan cheese
Salt & pepper, as needed
2 hearts of romaine, trimmed, cleaned and leaves pulled apart
1 can of Wildfish Cannery Coho Salmon
Freshly grated parmesan cheese, as needed
1 - To prepare the dressing, place the anchovies, garlic,, whole egg, egg yolk, lemon juice, mustard and a splash of water in a blender and mix. With the blender running, slowly pour in the grapeseed oil to make a thick dressing. Add the olive oil, Parmesan and salt and pepper to taste and blend until thoroughly combined. Refrigerate the dressing if you will not be using it immediately.
2- For the salad, add a healthy spoonful of the dressing into a large mixing bowl. Add your romaine leaves, and using your hands, toss the leaves until each leaf is completely coated in the dressing.
3 - Arrange the leaves on a plate and flake the canned salmon throughout. Sprinkle with grated parmesan cheese.