Making your own homemade Caesar salad dressing may sound like a hard task but it really isn’t! A couple of minutes mashing up a few ingredients you should have on hand (well, maybe not the anchovies but I HIGHLY recommend keeping a tube of this around – it keeps forever) and you have one of the best invented salad dressings ever, in my opinion. The ingredients are clean, heart healthy and absolutely delicious!
This goes PERFECTLY over a gorgeous fillet of fresh wild salmon, grilled to perfection alongside some tender and delicious red potatoes and some beautiful fresh asparagus, all tossed together with some fresh crispy Romaine lettuce.
You will have created a gourmet version of a restaurant classic with your own twist you’ll want to make again and again! Serve it for friends and family and you will make everyone happy.
Grilled Salmon, Potato and Asparagus Salad with Homemade Caesar Dressing
2 garlic cloves, minced
1 pinch Kosher/sea salt
Place the garlic and salt in a sturdy glass or wood bowl, mash with the back of a fork until the garlic is almost a paste. Add, mashing a couple of times after each addition:
1 tsp anchovy paste (find next to the tomato paste in the Italian food section of most stores, or use 2 anchovy fillets)
1 tsp dijon mustard
1 egg yolk (concerned? Buy fresh, local, organically grown eggs if possible)
2 tsp lemon juice
1/2 cup good olive oil
1 tsp red wine vinegar
1/2 cup freshly grated parmesan cheese
Lots of fresh ground black pepper
Your dressing is done! You can refrigerate or set aside to continue making your salad.
1 lb wild salmon fillet
3/4 lb red potatoes, cut into quarters (boil for 10 minutes to soften, while you’re making your dressing if you wish)
1 bunch asparagus, cleaned and trimmed
8 cups Romaine salad dressing
Preheat your grill. Take 2 Tb of the dressing and coat the salmon. Grill over high heat until a nice crust forms, flip carefully and lower the heat to medium. Toss the potatoes and asparagus with a drizzle of olive oil and salt and pepper, add to the grill. Cook until golden brown and tender, remove from heat when done. When fish flakes easily with a fork remove from heat and let rest 5 minutes. Toss the salad greens with about 1 cup of the dressing, to taste, assemble on a plate. Toss the potatoes and asparagus with 1 Tablespoon of the dressing, place on top of the salad. Add the grilled salmon to the top of each salad and drizzle with a tiny bit more dressing if you wish. Add more fresh pepper if you wish, dig in and enjoy!
Cheers, may your day be delicious!
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