Starboard Redi Grilled™ Sockeye Kale Caesar Salad

Name: Starboard Redi Grilled™ Sockeye Kale Caesar Salad | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 12 Redi Grilled™; Wild Alaska Sockeye Salmon, Fully Cooked Portion, 4 oz; 1/2 Cup Parmesan Cheese (Grated); 3 lb Kale, torn; 6 Ounces Mama Lil's Peppers; Pine Nuts, toasted; 8 Large Garlic Cloves, peeled; 3 Ounces Anchovy Fillets; 3 Egg Yolk; 12 Ounces Extra Virgin Olive Oil; 2 Tbsp Worcestershire Sauce; 1 Tbsp Dry Mustard; 4 Garlic Cloves (peeled and smashed); 1/2 Cup Olive Oil; Grated Parmesan Cheese; 1 (14 oz) Baguette, cubed

12 servings

Ingredients

12 Redi Grilled™ Wild Alaska Sockeye Salmon, Fully Cooked Portion, 4 oz
1/2 Cup Parmesan Cheese (Grated)
3 lb Kale, torn
6 Ounces Mama Lil's Peppers
Pine Nuts, toasted

Caesar Dressing

8 Large Garlic Cloves, peeled
3 Ounces Anchovy Fillets
3 Egg Yolk
12 Ounces Extra Virgin Olive Oil
2 Tbsp Worcestershire Sauce
1 Tbsp Dry Mustard

Croutons

4 Garlic Cloves (peeled and smashed)
1/2 Cup Olive Oil
Grated Parmesan Cheese
1 (14 oz) Baguette, cubed

Directions

CROUTONS: Toss bread cubes with olive oil and smashed garlic and season. Roast 8 minutes, toss with Parmesan and continue roasting until golden. Let cool.
DRESSING: Process garlic cloves, anchovies, egg yolks, olive oil, lemon juice, Worcestershire sauce, dry mustard until emulsified. Season.
Toss romaine, Parmesan, Sockeye fillets, peppers and pinenuts with dressing.
Add croutons and toss again. Serve.