Ingredients
Caesar Dressing
- ¾ cup mayonnaise
- 2 Tbsp basil pesto (homemade or your favorite store-bought variety)
- 2 anchovies
- 2 Tbsp fresh parsley
- 2 Tbsp fresh lemon juice (from ½ medium lemon)
- 1 Tbsp Parmigiano Reggiano cheese (grated)
- 1 small clove of garlic (finely chopped)
- 1½ tsp Dijon mustard
- Water (1-2 Tbsp, as needed for thinning)
Croutons
- Focaccia (a small piece, ripped into tiny bite-size pieces to fill ½ cup)
- 1-2 Tbsp extra-virgin olive oil
- Kosher salt (to taste for sprinkling)
Salmon
- 4 (6oz) salmon fillets (skin on or off, at room temperature before cooking)
- 1 tsp kosher salt
- Freshly ground black pepper (to taste)
- 2 Tbsp neutral oil (for cooking)
Salad
- ½ bunch curly kale (stems removed, leaves cut into small bite-size pieces)
- 2 heads romaine lettuce (ends trimmed, leaves cut into bite-size pieces)
- ½ cup freshly shredded Parmigiano Reggiano cheese (plus more for serving)
- Flaky sea salt (for finishing)
Instructions
- Make the Caesar dressing: Combine mayonnaise, basil pesto, anchovies, fresh parsley, lemon juice, grated Parmesan, garlic, and Dijon mustard in a food processor fitted with the blade attachment. Add 1-2 tablespoons of water if you prefer a thinner, more pourable dressing. Process until smooth and creamy, about 30 seconds, scraping down the sides as needed.
- Make the croutons: Preheat your oven to 375°F (190°C). Spread the torn focaccia pieces evenly on a rimmed baking sheet. Drizzle with olive oil and sprinkle generously with kosher salt. Bake for 5-7 minutes until the croutons turn crispy and golden brown. Remove from oven and set aside.
- Season the salmon: Pat the salmon fillets dry on both sides with a paper towel. Season each fillet liberally with kosher salt and freshly ground black pepper to taste.
- Cook the salmon: Heat a large skillet over medium-high heat until hot, approximately 2-3 minutes. Add the neutral oil to coat the pan. Place the salmon fillets skin-side down if skin is on, ensuring you hear a moderate sizzle (reduce heat if it’s too loud). Cook undisturbed for 4-5 minutes until the salmon releases easily from the pan and the edges become opaque halfway up. Flip the fillets carefully and cook for an additional 1-2 minutes until the internal temperature reaches 130-135°F (54-57°C). Remove from the heat and transfer to a plate.
- Assemble the salad and serve: In a large salad bowl, combine the chopped kale, romaine lettuce, shredded Parmigiano Reggiano, and focaccia croutons. Add the desired amount of pesto Caesar dressing and toss thoroughly to coat all ingredients. Divide the salad onto individual plates and top each with extra shredded Parmesan if desired. Place a salmon fillet on each serving and finish with a pinch of flaky sea salt. Serve immediately and enjoy!
Notes
- Allow the salmon to come to room temperature before cooking to ensure even cooking.
- Adjust the water quantity in the dressing for your preferred consistency.
- Focaccia bread works best for croutons due to its texture; you can substitute with another crusty bread if needed.
- Use a neutral oil like grapeseed or canola for searing salmon to avoid overpowering the flavors.
- Check salmon doneness with an instant-read thermometer for best results; 130-135°F yields a moist, medium-rare finish.
- Make the dressing ahead and store in refrigerator up to 2 days for convenience.
- If you prefer, kale can be massaged with a bit of olive oil and lemon juice before adding to the salad for a more tender bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
