This easy weeknight salad will take you from zero to dinner in about 30 minutes, even if you do the dressing from zero!
By Natalie Perry from Perry’s Plate.
- FOR SCREWING:
- 1 clove Small, Garlic
- 3 Anchovy fillets (see note)
- 2 Egg yolks
- 1 tbsp Dijon Mustard
- 3 tablespoons Freshly squeezed lemon juice
- 2 tablespoons Water
- ½ teaspoon Dear
- ½ cups extra virgin olive oil
- ⅓ cups Freshly grated parmesan cheese
- FOR THE SALMON:
- 1 whole Fresh salmon fillet
- ½ teaspoon Sea salt
- Generous pinch of black pepper
- 2 cloves Chopped garlic
- 2 whole Lemons, one sliced and one quartered
- 3 strands Thyme, or more to taste
- 2 tablespoons Butter, or more as needed
- FOR THE SALAD:
- 3 Romaine hearts, chopped
- 1 English cucumber, chopped
- 1 pint Cherry or grape tomatoes, halved
- 1 cup Shavings of fresh parmesan
- ⅓ cups Sun-flower seeds
To do the dressing, combine all ingredients (except oil and parmesan) in a food processor or blender. Mix to combine. While the machine is running, drizzle the oil. Add the Parmesan and pulse to combine. Keep refrigerated until use. Can be prepared a day or two ahead.
To make the salmon, preheat the grill to high. Cut a piece of aluminum foil twice as long as your salmon fillet and lay it on the counter. Place the tenderloin on one half of the foil (not in the center). Sprinkle with salt, pepper and garlic. Arrange the slices of one of the lemons and the sprigs of thyme on top. Put small knobs of butter along the fillet on top. Fold over foil to cover tenderloin and fold over edges to seal.
Lower the grill to medium-high heat and place the bundle in the center of the grill. Cook for about 10 to 12 minutes, until the tenderloin flakes easily with a fork and the salmon is barely cooked. Remove from grill and let cool.
Assemble the salads by putting a bed of lettuce on each dish. Add salmon, cucumbers, tomatoes, parmesan shavings, sunflower seeds and a Caesar fillet dressing. Enjoy!
1. If anchovies scare you, you can substitute 1/2 teaspoon anchovy paste or 1 teaspoon Worcestershire sauce.
2. If you prefer to use your oven’s broiler, broil for 12-15 minutes. If using parchment paper to wrap salmon, bake at 400ºF for 15-18 minutes. Times may vary depending on the temperature of your grill and the thickness of the fillet.
3. You can use ghee or avocado oil instead of butter.