We were having this for dinner on Tuesday night and it suddenly hit me that I hadn’t shared this yet! We seriously eat this almost EVERY week. I love the oak roasted salmon from Fresh Market for ease and speed on busy week nights. But you could make or grill your own or even use the salmon pouches found near the canned tuna in the grocery store. Grilled chicken strips work just as well here if you prefer. Or set up a Caesar salad bar: big bowl of chopped romaine, the dressing, shredded parmesan, chopped salmon, grilled chicken, anchovy fillets, and hearty rolls or good bread with olive oil and balsamic vinegar for dipping as a side. It’s especially good with fresh romaine from our local farmer’s market. Hope you are still finding amazing farm to table food in your area!
P.S. I spent last weekend in Wilmington. NC, and at a WordPress conference. I met some amazing people and am looking forward to learning more about how to improve the blog for y’all. Stay tuned!!
1 tablespoon lemon juice (fresh or whatever you have on hand)
1 teaspoon minced garlic
1 teaspoon dijon mustard
1 tablespoon plus more for the salad, freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1 head romaine lettuce, chopped
1/2 pound cooked salmon (or chicken), chopped
Anchovy fillets, if desired
Whisk together lemon juice, garlic, mustard, and 1 tablespoon parmesan in a small bowl. Slowly whisk in oil until it is the desired consistency (I usually don’t use the whole 1/4 cup). Salt and pepper to taste. Toss well with romaine in a large bowl. Add salmon and sprinkle with more parmesan cheese.
Adapted from The South Beach Diet Quick & Easy Cookbook, Arthur Agatston, MD, 2005