We owe this slightly adapted easy summer recipe to Bord Bía who have an amazing array of culinary inspiration on their website. It only takes 15 minutes and is an Irish take on the good old classic, the Caesar salad. One taste of this and you’ll be wondering why you never had smoked salmon and eggs in it before now!
Serves 4 people
1 tblsp. extra virgin olive oil
3 slices of white or brown bread, cut into cubes
180g Burren Hot Smoked Irish Organic Salmon, plain
4 eggs for boiling
2 baby gem lettuce, leaves washed and dried
Mature Cheddar Cheese in a block, grated
For the dressing
1 whole egg
1 tsp. Dijon-style mustard
Juice of ½ a lime
1 clove of garlic, crushed
100 ml extra virgin olive oil
Salt and freshly ground black pepper
Heat the oil in a frying pan. Add the cubes of bread and fry until golden, then set aside.
Put the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 3-6 minutes, 3 min. for soft boiled, longer for hard boiled. Drain the hot water off the saucepan and gently transfer the eggs into a bowl of cold water. When they are cold enough to handle, peel them and set aside.
To make the dressing, place the egg, mustard, lime juice and garlic in a food processor and whiz to combine. You can also do this with a fork. Slowly add the oil a few drops at a time, while continuing to whiz until the mixture thickens, taste and season. The dressing should have the consistency of unwhipped cream. If it is too thick, add a teaspoon of warm water.
Roughly tear the lettuce and place in a large mixing bowl. Add 4-5 tablespoons of the dressing and toss well to coat. Add the croutons and flaked smoked salmon, and toss again.
Cut the boiled eggs into quarters and place them on top of the salad. Grate on some cheese and serve immediately.
Tip: Any leftover Caesar dressing should be stored in the fridge. It will keep for 1-2 days.