A crisp caesar salad, scattered with garlicky croutons, needs little more than flaked salmon to become a fresh and filling summer meal.
Instructions
- Tear romaine leaves into salad-sized pieces and place into an ice bath until just before serving.
- Heat a large skillet over medium heat. Add extra-virgin olive oil and garlic to skillet and cook until just fragrant, about 30 seconds. Add cubed bread to pan and season to taste with salt and pepper. Stir constantly, cooking until golden and toasted, about 5 minutes. Remove from heat.
- Drain and dry romaine. Toss with dressing to taste in a serving bowl, then flake salmon over top. Add croutons and plenty of freshly shaved or grated parmesan. Serve with lemon wedges.
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