Smoked Salmon Caesar Salad with Homemade Croutons
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • For the Croutons:
  • 1 loaf ciabatta bread, cut into ½ inch cubes
  • ⅓ cup butter, unsalted
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dried oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • For the Salad:
  • 4-5 heads romaine lettuce, first layer of outer leaves removed, hearts only
  • 5 eggs, soft-medium boiled, cut into halves
  • 1 cup grated parmesan cheese
  • Homemade croutons
  • Caesar salad dressing
  • Smoked infused salmon filets
  • Freshly cracked black pepper
  • Anchovies optional
Instructions
  1. For the Croutons: Place the Bull 15-inch Pizza Stone on top of Bull Grill. Close lid and turn knobs to medium to preheat grill to 350 degrees.
  2. In a saucepan over low heat, add the butter, evoo, oregano, salt and pepper. Cook for about 5 minutes, until butter is melted. Turn heat off and set aside.
  3. In a large bowl, place the diced ciabatta bread and drizzle the butter mix on top. Mix well until all the pieces of bread have been coated.
  4. Place onto a sheet pan and set inside the Bull grill for 8 minutes to toast.
  5. Open the lid and remove the pan, closing the lid quickly after to avoid losing too much heat.
  6. Using the Soft Handle Bull Tongs, stir the croutons around and place back into the grill.
  7. Toast for another 8 to 10 minutes for perfectly toasted croutons. Transfer to a bowl and set aside.
  8. For the Salad: In a large bowl, place five whole leaves of romaine hearts. Add some grated parmesan cheese, handful of homemade croutons along with 4 tablespoons of caesar salad dressing. Toss until all ingredients are mixed together.
  9. To plate, stack the leaves on top of each other along with the croutons. Carefully place skin side down a piece of the salmon filet on top of the salad.
  10. Cut the soft boiled egg in half and place on or alongside the salad on the plate.
  11. To finish, top everything off with a little more grated parmesan cheese, spoonful of caesar salad dressing drizzled on top of salmon filet and plate and finish with freshly cracked black pepper. Repeat the above steps for remaining 4 plates of salads.
  12. Enjoy with a glass of your favorite chilled white wine or champagne!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/smoked-salmon-caesar-salad-with-homemade-croutons/