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• two 7-8 ounce boneless, skinless salmon fillets
• olive oil and salt and pepper for seasoning salmon
• approx. 6-8 cups chopped Romaine lettuce
• approx. 2 cups grape tomatoes, halved
• 5-6 1-inch thick slices baguette
• olive oil for brushing bread
For the dressing:
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese (plus more for garnish)
• 1/4 cup plain yogurt (or buttermilk)
• 2 Tbs lemon juice
• 1 small clove garlic, finely minced
• 1 small anchovy fillets, finely minced
• black pepper to taste
1. To make the Caesar dressing, combine 1/4 cup mayonnaise with 1/4 cup grated parmesan cheese and 1/4 cup of either plain yogurt or buttermilk. Then add 2 Tbs lemon juice, 1 small to medium size finely minced clove of garlic, 2 small finely minced anchovy fillets and a good crack of black pepper and whisk it up.
2. Keep the dressing cold in the fridge and chop up as much Romaine lettuce as you want, slice the tomatoes, season the salmon fillets with olive oil and salt and pepper and also brush the outsides of 5-6 pieces of 1-inch thick sliced bread with olive oil, and it's time to head out to the grill.
3. Grill the bread at the same time as you're grilling the salmon to your liking. The bread won't take as long as the salmon, you just want it to have some nice grill marks on the outside when it's done, and then take it off the grill. Cook the salmon until it is just cooked through but not dried out.
4. Once you're back inside the house, cut the croutons into bite size pieces and add those to a bowl with the lettuce and tomatoes and generously dress that with the Caesar dressing, divide it up onto individual plates and top each one with some of the flaked, cooked salmon.
5. Finish with more grated parmesan cheese if you like.
HINTS: Substitute chicken for salmon, just use your judgment for how much you need.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.