Ingredients
- 2 2 3.3 lb. pouches or 64 oz. cans* red or pink
- Alaska Salmon, drained
- 4 oz. 4 oz. (6 Tbsp.) anchovy paste or canned
- anchovies, chopped
- 1/2 cup 1/2 cup lemon juice
- 2 Tbsp. 2 Tbsp. garlic, minced
- 1 tsp. 1 tsp. freshly ground black pepper
- 5 oz. 5 oz. (1 1/2 cups) Parmesan cheese, grated
- 2 1/2 cups 2 1/2 cups extra virgin olive oil
- 4 lbs. 4 lbs. (48 cups) romaine lettuce, rough chopped
- 6 cups 6 cups croutons, prepared
- 1 1/2 cups 1 1/2 cups Parmesan cheese, shaved
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- In large bowl, gently break drained salmon into large chunks.
- In large bowl or food processor, combine anchovy paste, lemon juice, garlic, pepper and grated Parmesan. Slowly whisk or pour olive oil in
- to blend dressing.
- Combine lettuce, salmon and dressing. Toss gently.
- To serve, portion 2 cups per plate. Top with croutons and Parmesan cheese shavings.
- Tips:
- Use bottled (prepared) Caesar dressing.
- To make Parmesan shavings, use vegetable peeler to peel off thin slivers of cheese.
- Offer freshly ground black pepper.
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