Salmon Caesar Salad
Deconstructed Salmon Caesar Salad with Seed Crisps
100g shaved prosciutto
2 baby cos, leaves separated
300g hot smoked salmon, broken into pieces
Shaved parmesan, to serve
Parsley or chervil leaves, to serve
Purchased creamy Caesar dressing, to serve
½ cup flaxseeds
½ cup pumpkin seeds
½ cup sesame seeds
½ cup tricolour chia seeds (or ¼ cup white combined with ¼ cup black chia seeds)
½ cup almond meal
1 lemon, finely grated rind
1 teaspoon sea salt flakes
1 tablespoon honey
¾ cup water
- To make crackers, preheat oven to 160°C. Line a large baking tray with baking paper. Place seeds, almond meal, lemon rind, salt, honey and water in a bowl and stir until well combined. Turn mixture out onto prepared tray and spread evenly over tray until about 5mm thick. Bake for 20 minutes. Carefully turn and bake for a further 6-8 minutes or until dry and crisp. Transfer to a wire rack and cool. When cooled, break into pieces. Store in an airtight container for up to 2 weeks.
- Increase oven temperature to 200°C. Line a baking tray with baking paper. Place slices of prosciutto onto prepared tray and bake for 10 minutes or until crisp. Transfer to a wire rack and allow to cool. Break into pieces.
- Meanwhile, bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves.
- Arrange lettuce leaves, salmon, prosciutto and seed crisps onto a large platter. Half eggs and add to salad. Sprinkle with shaved parmesan and parsley or chervil leaves. Serve with the salad dressing.