Alaskan Caesar Salad

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

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


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


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.

PDF Recipe Flyer


4 salads


Chef & Child, Salad

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals