Lemon-Grilled Salmon Caesar Salad

Suggested wine: Champagne; domestic sparkling wine; dry chenin blanc

A classic with a twist. This Caesar is powered with garlic, touched with anchovy, and elegantly adorned with a glistening lemon-infused fillet of grilled salmon. A generous dose of croutons gives crunch to every bite. I prefer to use hearts of romaine because the inner leaves are so much crunchier. If the packaged hearts of romaine are small, use 3 or 4 total. I like big Caesar salads so am always generous with the amount of greens.

SERVES 4

Marinade

• 2½ tablespoons olive oil
• ¾ tablespoon fresh lemon juice
• 1 clove garlic, minced
• 1 oil-packed anchovy fillet, patted dry and minced
• ¼ teaspoon kosher or sea salt
• Freshly ground pepper

• 4 salmon fillets (about 5 ounces each), skin on and scaled, pin bones removed, skin dried by wiping with a knife

Dressing

• 1 tablespoon minced garlic
• 2 oil-packed anchovy fillets, patted dry and minced
• ¾ teaspoon kosher or sea salt
• 2 tablespoons fresh lemon juice
• 1 very fresh large egg (see Cook’s Note)
• ½ cup extra-virgin olive oil
• ⅓ cup freshly grated Parmigiano-Reggiano cheese

• Vegetable oil for brushing
• 2 cups homemade or store-bought large croutons
• 2 to 3 large hearts of romaine lettuce, torn into bite-sized pieces
• Freshly grated Parmigiano-Reggiano cheese for garnish
• Freshly ground pepper

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

TO MAKE THE MARINADE: In a small bowl, whisk together the olive oil, lemon juice, garlic, anchovy, salt, and pepper to taste. Place the salmon in a baking dish. Add the marinade and turn the salmon to coat all sides. Set aside until the grill gets hot.

MEANWHILE, MAKE THE SALAD DRESSING: In a small bowl, whisk together the garlic, anchovies, salt, and lemon juice. Add the egg and whisk the dressing until thick, about 1 minute. Slowly drizzle in the extra-virgin olive oil, whisking vigorously to thicken. Whisk in the cheese. Taste and adjust the seasoning. Set aside. (The dressing can also be made in a blender or food processor.)

To grill the salmon, brush the grill grate with vegetable oil. Place the salmon, skin side up, directly over the medium-hot fire. Cover the grill and cook on one side until beautiful grill marks are etched across the fillets, about 4 minutes. Turn and cover again. Cook until the salmon is almost opaque throughout, but still very moist, or an instant-read thermometer inserted in the center registers between 125° and 130°F, about 5 minutes more. Remove the salmon from the grill and set aside.

To assemble the salad, pour half of the dressing in the bottom of an oversized bowl. Add the croutons and toss in the dressing until thoroughly coated. Add the lettuce and the remaining dressing. Toss just until coated. Divide among 4 entrée plates. Place a salmon fillet in the center, on top of the salad, and garnish with additional cheese and pepper to taste. Serve immediately.

COOK’S NOTE

If you prefer not to use a raw egg in the dressing, substitute 1 additional tablespoon of extra-virgin olive oil in place of the egg. Raw eggs in any form should not be served to children, the elderly, pregnant women, or anyone with a compromised immune system.