Subscribe

Salmon Caesar Salad w/ Parmesan Croutons

Salmon Caesar Salad w Parmesan Croutons_edited

I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this recipe, I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time.

As mentioned in yesterday’s post, I created recipes for the The Recipe ReDux-hosted Light & Lean Recipes challenge sponsored by Davidson’s Safest Choice Eggs. Trying to choose just one recipe (bake or cook? sweet or savory?) to make with pasteurized eggs was impossible, so I didn’t. I made a sweet No-Bake Chocolate Strawberry Butterscotch Pie and a savory Caesar salad dressing.

My husband loves Caesar salad. I, on the other hand, do not. That is, until now…

My problem with traditional Caesar salad is that it’s just Romaine lettuce, some Parmesan, enriched white flour croutons and dressing with raw egg yolks. I like my salad with more veggies, whole grains and a dressing that doesn’t make me anxious about food-borne illnesses. This Caesar salad has all that and more–with thinly-sliced (read: barely there) cucumbers and cherry tomatoes, protein-packed salmon, shaved fresh Parmesan cheese and seriously tasty homemade whole wheat Parmesan croutons. After looking in three supermarkets for croutons with substance, I only found white bread croutons made in facilities that also process tree nuts. Since my daughter is allergic to tree nuts, those weren’t even an option. So, I made my own nut-free croutons using a hearty whole wheat sesame and sunflower seed bread, olive oil, a little garlic salt and some grated Parmesan cheese. Delicious!

Oh, and this Caesar salad dressing. This dressing is creamy, tangy and delicious. And because it’s made with pasteurized eggs, you can have the yolk-rich taste without the worry of Salmonella. Davidson’s Safest Choice Eggs are pasteurized in an all-natural warm water bath, which eliminates the risk of Salmonella in eggs without changing the nutrition or the flavor. You can safely and confidently use them in your favorite raw or gently cooked recipes (like smoothies, salad dressing and sauces, desserts like mousses and ice creams, or every day favorites like sunny side up, poached or soft scrambled eggs). And after being inspired by fellow dietitian Kara Lydon’s kefir-based salad dressings (thanks, Kara!), I added kefir to this dressing to add extra creaminess and nutrient power.

You won’t be disappointed!

010a57c726d542c4090bee6bff0c2f4aecc22b9977

Salmon Caesar Salad w/ Parmesan Croutons

Ingredients

  • 4 slices whole wheat bread (I used bread with sesame and sunflower seeds)
  • ¼ cup plus 4 Tbsp. olive oil, divided
  • 1 tsp. garlic salt
  • 2 Tbsp. finely grated or shredded Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 1 Tbsp. Dijon mustard
  • 2 egg yolks, using Davidson’s Safest Choice Eggs
  • 1 Tbsp. freshly-squeezed lemon juice
  • ½ Tbsp. Worcestershire sauce
  • ½ tsp. hot sauce
  • 2 Tbsp. plain kefir
  • 3-4 Romaine lettuce heads
  • 1 (7-oz.) pouch salmon
  • 1 cucumber, cut in half length-wise and thinly sliced
  • 10 cherry tomatoes, thinly sliced
  • 3-4 oz. fresh Parmesan cheese, shaved using vegetable peeler
  • Salt and pepper, to taste

Instructions

  1. To prepare croutons, preheat oven to 350 F degrees. Tear bread apart and spread on baking pan. Drizzle 4 Tbsp. olive oil over croutons; sprinkle garlic salt and 1 Tbsp. finely grated or shredded Parmesan cheese on top of bread. Using hands or spatula, mix croutons together, until oil, garlic salt and Parmesan cheese are evenly distributed. Bake for 15 minutes, or until crunchy and brown.
  2. While croutons are cooking, make dressing and salad. Mix garlic, mustard, egg yolks, lemon juice and sauces in bowl or blender. Add kefir, remaining olive oil and remaining 1 Tbsp. finely grated or shredded Parmesan cheese; mix until well-blended. Add salt and pepper, to taste.
  3. Tear lettuce leaves into large bowl. Top with salmon, cucumbers and tomatoes. Shave parmesan onto salad. Drizzle with salad dressing and top with croutons. Serves 4.
http://kleinernutrition.com/salmon-caesar-salad-w-parmesan-croutons/

PLEASE SHARE: What are your favorite egg recipes? Please share. I’d love to hear from you!

Can’t get enough eggs? Check out all of the other recipe contest entries from fellow Recipe ReDux’ers.

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

 


1 Comment
  1. I’m with you – a bad Caesar salad is a bad bad thing. But I very much look forward to trying out your recipe!

Leave a Reply

Latest Posts

In The News

4/21/2015 - Richmond CBS 6 WTVR
Learn simple ways to incorporate these five foods to eat everyday

4/2/2015 - Washingtonian.com Well+Being Blog
5 Pastries and Coffee Drinks to Avoid

Food Allergies

NutFreeYum.com - New Website Coming Soon!

Contact

Email: info@kleinernutrition.com Website: http://kleinernutrition.com