caesar salad with seared salmon
PREP TIME 20 mins, COOK TIME 20 mins
2 salmon fillets, each 51⁄2oz (150g)
1 tbsp olive oil
salt and freshly ground black pepper
peanut or sunflower oil, for frying
3 heaped tbsp capers, drained and rinsed
1 large romaine lettuce, leaves torn
2 avocados, halved,
pitted, and sliced
For the dressing:
1⁄2 cup extra virgin olive oil
1 tbsp Dijon mustard
3 tbsp good-quality mayonnaise
4 anchovy fillets, chopped
1⁄2 tsp Worcestershire sauce
1 garlic clove, crushed
2 tbsp finely grated Parmesan cheese
pinch of sugar
1 Put a grill pan on high heat, or preheat the broiler on its highest setting. Rub the salmon with the olive oil, season well, and either grill in the grill pan or broil under the hot broiler for 3–4 minutes on each side. Set aside to cool, then flake the salmon into large pieces using your hands.
2 Pour the peanut or sunflower oil into a small, heavy-based saucepan to a depth of 1⁄2in (1cm) and heat over high heat. Meanwhile, dry the capers well on a piece of paper towel. When the oil is hot, drop the capers in (be careful, they will spit) and fry for a minute until puffed up and crispy. Remove from the oil with a slotted spoon and leave to cool on clean paper towels.
3 To make the dressing, put all the ingredients into the bowl of a mini food processor, or into a suitable container for a hand-held blender, and process or blend until the mixture has emulsified into a thick, creamy dressing. Season with pepper.
4 To serve, put the lettuce leaves in a large bowl and toss them in the dressing. Carefully toss through the sliced avocados, then arrange the flaked salmon over the top of the salad and scatter over the deep-fried capers.