Food and Wine‘s latest issue (September 2021) features an update to the classic salad we all know and love, and it is off the charts GOOD. It is quick and easy on the grill and so delicious that it will likely go on repeat in your menu planning. Interesting updates include salmon brushed with the caesar dressing before grilling, croutons cooked on the grill, and grilled lemon. The result is crispy, smoky freshness with flavors that come together better than any old-school caesar I have ever eaten. The Caesar Salmon Salad, Reimagined its a must try:
- 2 large garlic cloves
- 3 tbsp butter, cut into pieces
- 2tbsp extra virgin olive oil
- 4 cups rustic white bread slices, torn into 1"-2" pieces
- kosher salt
- 3 lemons
- 3/4 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 2 tsp dijon mustard
- 1 tsp anchovy paste
- black pepper
- 4 pieces (servings) of salmon
- 8 cups baby lettuce or little gem lettuce, leaves separated
- shaved parmesan cheese for garnish
- Grate one garlic clove, and place in a small microwavable bowll: add butter and oil. Cover with a paper towel and microwave on high until butter is melted, about one minute. Stir to combine. Place bread pieces in a large bowl and drizzle with butter mixture. Toss to coat. Sprinkle with pinch of salt and pepper and set aside.
- Preheat grill to medium high (400-450 degrees F) on one side (or for charcoal grill push coals to the side. While the grill preheats, juice one lemon for 2 tbsp juice- place juice in a small bowl. Grate remaining garlic clove and add to lemon juice in bowl. Whisk in mayonnaise, greated parmesan, mustard, anchovy paste, and a generous pinch of pepper until combined. Set aside 1/3 cup of mayonnaise mixture for spreading over salmon; reserve the rest as dressing for serving.
- Cut remaining 2 lemons in half crosswise. Sprinkle salmon lightly with salt and pepper, then brush tops with mayonnaise mixture.
- Place salmon, skin side down on oiled grates of unlit side of grill. Place lemon halves cut side down on oiled grates over lit side of grill. Grill covered until lemon halves are charred, salmon flakes easily, and a thermometer inserted in the thickest part of the salmon reads 125 degrees F (about 10 min but this depends on your grill).
- Remove lemons and salmon. Add bread pieces to lit side of grill and grill uncovered, turning often until browned and crisp.
- When ready to serve, gently toss lettuce in dressing and plate. Add croutons, salmon, shaved parmesan, and a charred lemon half to be squeezed over the top and ENJOY!