There is just something about a fresh salad on a beautiful Spring day. It has been pretty chilly here in Georgia and all we can think about is sunshine and some warm weather coming in a few weeks. So close, I can almost taste it!
I am sharing one of my favorite salads. It is so simple and fresh and pairs perfectly with a glass of white wine on the back porch.
- 3 oil-packed anchovy fillets, chopped
- 1 garlic clove
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg yolk
- 2 TBSP fresh lemon juice
- 3/4 tsp Dijon mustard
- 1/4 cup plus 2 TBSP vegetable oil
- 3 TBSP grated parmesan
In a blender or with an immersion blender, add your anchovies, garlic, spices, egg yolk, lemon juice, mustard and parmesan. Slowly, drizzle your vegetable oil while blending to create the dressing. Taste and add more spice if you’d like.
Citrus Salmon Caesar Salad
In a sauté pan, heat olive oil to medium high heat. Season salmon with your favorite spices — I love Fresh Bay by Fresh Jax or Surf’s Up by Ocean State Pepper. Put the salmon face down in the hot pan and then squeeze a little fresh lemon and leave the lemon slice in the pan. Cook approx. 4 minutes on each side, or longer if you’d like.
Toss romaine lettuce with Caesar dressing and freshly shaved parmesan cheese & top with salmon. Best served with a squeeze of fresh lemon.