Salmon salad with Caesar-style dressing
- 150g unsliced bread, such as ciabatta, preferably 1-3 days old
- 4 tbsp olive oil, plus 1 tsp
- 440g salmon fillets
- 2 medium free-range eggs
- 50g Parmesan, grated
- 5 level tbsp Asda Fat Free Greek Style Yogurt
- 1 small clove garlic, crushed
- 2 tbsp lemon juice
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 hearts of romaine lettuce
- 1/2 cucumber, sliced
Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the bread into 1.5cm pieces and put in a large bowl with 2 tbsp of the oil. Toss with your hands then put on a baking tray and cook in the oven for 5-7 minutes until golden. Set aside.
Put the salmon on another baking tray and brush with 1 tsp oil. Bake for 15-20 minutes.
Put the eggs in a small pan, cover with cold water and heat until simmering. Simmer for 7 minutes, then drain. Fill the pan with cold water. Leave until the eggs are cold.
Whisk together half the Parmesan cheese, the yogurt, garlic, lemon juice, Worcestershire sauce, mustard and the remaining oil. Season.
Tear the lettuce and put in a bowl. Add the cucumber and toss in the dressing. Flake the fish, discarding the skin, and add to the bowl.
Shell and quarter the eggs, divide the salad between plates and place the eggs on top. Scatter some croutons with the remaining Parmesan. Serve the rest in a bowl.