Hot-smoked salmon & egg Caesar
A variation on a Caesar salad, this is on the table in a flash so you can make the most of your free time
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 5 mins
- Put the eggs in a small pan with enough water to cover, then bring to the boil. Boil for 6 mins exactly, drain, cool under running cold water, then peel.
- Separate the leaves from the lettuces and divide between two bowls. Scatter over the salmon flakes, capers and croûtons. Quarter the eggs, add them to the salad, then drizzle over the Caesar dressing and serve at once.
Make it with meat
To make your own Caesar dressing, put 2 tbsp olive oil, 1 small crushed garlic clove, a few shakes Worcestershire sauce, 1 tbsp mayonnaise and 1 tbsp white wine vinegar in a small bowl. Season to taste, then whisk everything together until thick and creamy.
Per serving
434 kcalories, protein 29g, carbohydrate 19g, fat 29 g, saturated fat 5g, fibre 2g, sugar 3g, salt 3.29 g
Recipe from Good Food magazine, April 2008.
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http://www.bbcgoodfood.com/recipes/5995/
http://www.bbcgoodfood.com/recipes/5995/
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Ingredients
- 2 eggs
- 2 Little Gem lettuces
- 150g pack hot-smoked salmon flakes
- 2 tsp capers
- 50g ready-made croûtons
- 3-4 tbsp Caesar dressing (or make own)
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Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 5 mins
Ingredients
- 2 eggs
- 2 Little Gem lettuces
- 150g pack hot-smoked salmon flakes
- 2 tsp capers
- 50g ready-made croûtons
- 3-4 tbsp Caesar dressing (or make own)
Per serving
434 kcalories, protein 29g, carbohydrate 19g, fat 29 g, saturated fat 5g, fibre 2g, sugar 3g, salt 3.29 g
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25 June 2008
Sue rated and commented on this recipe
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23 March 2009
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