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Starboard Sockeye Kale Caesar Salad

YIELDSERVES 12 servings


4  Garlic Cloves (peeled and smashed)
1/2 Cup Olive Oil
1 (14 oz)  Baguette, cubed
1/2 Cup Parmesan Cheese (Grated)
8 Large  Garlic Cloves, peeled
3 Ounces Anchovy Fillets
3  Egg Yolk
12 Ounces Extra Virgin Olive Oil
2 Tablespoons Worcestershire Sauce
1 Tablespoon Dry Mustard
3 lb Kale, torn
  Grated Parmesan Cheese
12 Portions Redi Grilled™ Alaskan Sockeye Salmon Ptn VP 4 oz (1/10 lb) 415192
6 Ounces Mama Lil’s Peppers
  Pine Nuts, toasted


1. CROUTONS: Toss bread cubes with olive oil and smashed garlic and season. Roast 8 minutes, toss with Parmesan and continue roasting until golden. Let cool.

2. DRESSING: Process garlic cloves, anchovies, egg yolks, olive oil, lemon juice, Worcestershire sauce, dry mustard until emulsified. Season.

3. Toss romaine, Parmesan, Sockeye fillets, peppers and pinenuts with dressing.

4. Add croutons and toss again. Serve.

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