Caesar Salad with Salmon and Cherry Tomatoes

Ingredients

1/2 baguette

3 tbsp olive oil

300 g salmon (fillet)

300 g cherry tomato

1 head romaine lettuce

Parmesan cheese

For the dressing:

2 cloves garlic

2 egg yolks

1 tbsp Dijon mustard

1/2 tsp Worcestershire sauce

2 tsp lemon juice

3 tbsp olive oil

Salt

Pepper

Separate the lettuce head into individual leaves, rinse well under cold water, and let dry. Prepare the dressing. Grate the garlic on a very fine grater or press it with a garlic press. Place in a bowl, add the egg yolks, mustard, lemon juice, and Worcestershire sauce. Season with salt and pepper and mix well. Whisk continuously and slowly pour in 3 tablespoons of olive oil. It should form a mayonnaise-like emulsion.

Cut the baguette into 1.5 cm cubes. Pour 2 tablespoons of olive oil onto a baking sheet, place the baguette pieces, and toss until all cubes are coated. Place the baking sheet in a preheated oven at 200°C (400°F) and bake for about 8-10 minutes, tossing several times.

While the croutons are cooking, heat 1 tablespoon of olive oil in a frying pan over medium heat. Season the salmon fillet with salt and pepper to taste. Place in the pan and cook until cooked through on both sides, about 3 minutes per side.

 

Cut the tomatoes into halves or quarters. Tear the lettuce leaves into pieces and place them in a salad bowl. Slice the fish and add them to the salad along with the tomatoes.



Drizzle with the dressing and sprinkle with croutons and Parmesan cheese.

Enjoy!