Trey used to love Caesar dressing, until I ruined it for him.
We were on a date to celebrate our first anniversary, and he ordered a Caesar salad as an appetizer. After he was done eating, I said, “You know, you say you don’t like seafood, but you like Caesar dressing and there are anchovies in Caesar dressing!” He freaked out for a couple of minutes until I assured him that maybe anchovies aren’t in all versions of Caesar dressing, and that I’m sure the restaurant we were at didn’t use anchovies that day. (Sure…)
I haven’t seen him eat a Caesar salad since. (Don’t tell him there are anchovies in Worcestershire sauce.)
Sorry if I just ruined Caesar dressing for you, too. But you should embrace it! The anchovies just add a hint of saltiness and make Caesar salad absolutely delicious. I use the anchovy paste that comes in a tube, so you don’t even have to chop them up to make this recipe! They melt into the dressing perfectly and you won’t even know they’re there. You’ll only know that it’s delightful.
My mom didn’t like Caesar dressing after she found out there is typically a raw egg in it. I’ve been eating raw cookie dough ever since I was old enough to eat it, so this has never bothered me. But I at least solved her problem with this Caesar dressing! I used Greek yogurt and buttermilk to make the dressing creamy without using an egg.
The rest of this salad is extremely simple. I tossed cherry tomatoes and cubed multigrain bread in salt, pepper, olive oil, and a mix of fresh herbs and roasted them at the same time in the oven. Roasting tomatoes concentrates their flavor and brings out their sweetness. The bread turns into crunchy, herby, homemade croutons.
For the salmon, I used my mom’s easy method that she’s been using for years. She only uses garlic and olive oil because my stepdad isn’t supposed to have too much salt, but I also used some salt. Just slather the salmon with those three ingredients and roast it in the oven on a grill pan for 20 minutes. It’s crazy how sometimes the most simple preparations make the most delicious food!
This is such a light and effortless dinner, but still has a ton of flavor. It’s just what I’m looking for around the holidays!
Trey’s missing out.
Salmon Buttermilk Caesar Salad with Herb Roasted Tomatoes
|Prep:||Cook:||Yield: 4 salads||Total:|
This flavorful salad is such a healthy and effortless meal! Garlicky salmon is served over a bed of Romaine lettuce, homemade herby croutons, and caramelized roasted tomatoes, which is all tossed in a Greek yogurt and buttermilk Caesar dressing.
- For the buttermilk Caesar dressing:
- 1/2 cup buttermilk
- 2 Tbsp. lemon juice
- 3 cloves of garlic, very finely chopped or pasted with a Microplane grater
- 2 Tbsp. Parmesan cheese
- 1/4 cup plain Greek yogurt
- 1 Tbsp. Dijon mustard
- 1 Tbsp. anchovy paste
- about 3 Tbsp. olive oil
- pepper, to taste
- For the salad:
- 2 hearts of Romaine lettuce, chopped
- 2 pints of cherry tomatoes
- 1/2 loaf of multigrain bread, cubed (day-old is great!)
- olive oil
- about 1/2 cup of chopped fresh herbs (I used a combination of parsley, thyme, rosemary, and sage!)
- salt and pepper, to taste
- For the salmon:
- 1 lb. salmon filet
- 1 to 2 cloves of garlic, finely chopped or pasted with a Microplane grater
- olive oil
- salt, to taste
- Preheat the oven to 400 degrees F.
- Put your cherry tomatoes on one cookie sheet and your cubed bread on another cookie sheet. Drizzle some olive oil over the tomatoes and bread and season both with salt and pepper. Mix the tomatoes with about 1/4 cup of the fresh herbs, and the bread with the other 1/4 cup of the fresh herbs. Bake at 400 degrees F. for about 20 minutes, or until the bread is golden and the tomatoes are starting to caramelize. Stir about halfway through the baking time.
- While the tomatoes and croutons are baking, make your Caesar dressing. Mix together the garlic, lemon juice, Parmesan cheese, Greek yogurt, Dijon, anchovy paste, and pepper in a bowl. Whisk in the buttermilk, and then stream in the olive oil. Set aside in the refrigerator to let the flavors meld until you're ready to serve.
- Put the salmon filet on a grill pan, skin side down. Season it with salt, fresh garlic, and some olive oil. Bake at 400 degrees F. for about 20 minutes, or until it easily flakes with a fork.
- Toss the lettuce, tomatoes, and croutons with some of the dressing and divide into four portions. Place a piece of salmon on top of the salads, and add another splash of dressing on top if you'd like. Serve!
Caesar dressing adapted from How Sweet Eats
My helper is just waiting for something to drop on the floor!