In a boring salad rut? This simple, hearty, and delicious salad really packs a punch! The main ingredients include smoked salmon, romaine, radicchio (for a little visual drama), creamy, ripe avocado, zesty Caesar dressing, Parmesan cheese and crunchy croutons. Serve as a main dish or with a bowl of hot soup!
We recommend pairing with our 2020 Chardonnay Grand Klasse Reserve.
P.S. In the interest of saving time but elevating flavors, we doctored up some-bought Caesar salad dressing by amping up the garlic and lemon we love so much (see box below). If you already have a Caesar dressing (either store-bought or homemade) that you love, use that!
Smoked Salmon Caesar Salad with Avocado
Recipe by Tanya Miller
Serves: 3-4Â
Recommended wine pairing: 2020 Chardonnay Grand Klasse Reserve
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INGREDIENTS:
4-5 oz hot smoked salmon (we used wild Alaskan, available in the fresh seafood section)
Romaine and/or green leaf lettuce (we like a mix)
⅓ to ½ small head of radicchio (radicchio is bold and bitter - if you’re not into it, substitute with purple cabbage)
½ c fav Caesar dressing (we used Kraft and made some edits, see box below)
Avocado
Parmesan cheese
Croutons of choice (we tore up ready-made garlic bread and toasted in the oven)
Salt and pepper to taste
HOW WE ELEVATED OUR KRAFT CAESAR DRESSING These 3 simple ingredients really take bottled salad dressing to the next level. And of course, add salt and freshly ground pepper to taste.
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DIRECTIONS:
Wash and dry lettuce and radicchio/cabbage. Chop or tear lettuce and radicchio/cabbage.
Gently break smoked salmon into bite size pieces - set aside.
Cut avocado in half and carefully remove the pit. With a large spoon, scoop out the flesh and place on a cutting board. Cut into thin slices -Â set aside.
Assemble the salad by tossing the lettuce, radicchio, dressing and croutons thoroughly. Then gently toss in the avocado and top the salad with the salmon, Parmesan, freshly cracked pepper and a drizzle of olive oil, if desired.Â
Serve and enjoy with a glass of Chard!
