This delicious smoked salmon caesar salad is lighter than the original version, with the traditional creamy dressing replaced by a herby olive oil dressing. The creamy element comes from the avocado, with salty bursts from the capers. If you were feeling really hungry, a boiled or poached egg would also be a lovely addition. The salad is quick and easy to prepare, which makes it a fantastic choice for a special weeknight meal. For the salmon roses, just roll strips of smoked salmon, pinching slightly at one end.
Smoked Salmon Caesar Salad
2 slices bread - ideally crusty bread
1 dsp olive oil
1 clove garlic
1/2 cos lettuce
1/2 avocado, sliced or cubed
10cm cucumber, sliced
100g smoked salmon
30g parmesan, shaved with a vegetable peeler
1 tsp black sesame seeds, optional
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp dijon mustard
1 dsp chives, finely chopped
1 dsp dill, finely chopped
1 tsp capers
Whisk the dressing ingredients together until well combined, then place to one side.
Heat the grill to high.
Drizzle 1/2 dsp olive oil over the slices of bread, then rub with the garlic. Place under the grill until golden, then turn and repeat the other side. Cut into squares (or hearts!)
Lay the lettuce leaves out onto a serving platter, or 2 plates, then place the avocado, cucumber and smoked salmon on top. Sprinkle over the parmesan shavings, the croutons, and black sesame seeds, if using.
Pour the dressing over the smoked salmon caesar salad just before serving.