Alaskan Caesar Salad

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Credit: Michael Roddey, CEC, CCE, CDM
Chef & Child Ingredient of the Month, July 2013

Ingredients

1 pound Romaine lettuce, cut
½ cup blueberries, fresh or freeze-dried
½ cup rice oil
Pinch of salt
Pinch of pepper
1 tablespoon Parmesan cheese, shredded
¼ each lemon
1 clove garlic, fresh
1 yolk Davidson’s SafeEggs Pasteurized Shell-on Eggs
2 ounces smoked salmon
¼ tablespoon Dijon mustard
1/3 cup quinoa, red or black

Instructions

1. Mash smoked salmon; add minced garlic, egg yolk, Dijon mustard and lemon juice.

2. Slowly drizzle in oil while whisking. When all incorporated, season with salt and pepper.

3. Toss Romaine lettuce with dressing to coat; add cheese, quinoa and berries. Serve immediately.

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Yield

4 salads

Tags

Chef & Child, Salad

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