Caesar salad with baked salmon

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The basis of a Caesar salad supplemented with avocado and salmon into a delicious meal

Ingredients

Dressing

Preparation

 Mix all the ingredients for the dressing together and refrigerate. Bring a pan of water to the boil and add a small splash of vinegar. Stir the water with a spoon until a vortex is formed. Tap an egg on the rim and gently slide it into the center of the whirlpool (you can also tap the egg into a bowl first and then let it slide into the water). Boil the egg for about 3 to 4 minutes. Remove the egg from the pan with a slotted spoon and drain on a paper towel. Repeat this with the other egg as well.

 Cut the lettuce into strips and divide between 2 plates or bowls. Sprinkle the salmon with lemon juice and salt and pepper. Heat a little oil in a pan and fry the salmon on medium heat for 2 to 3 minutes on both sides. Meanwhile, cut the avocado into slices and divide over the lettuce. Sprinkle with the croutons and dressing. Place the salmon on top of the salad and together with the poached egg. Finally, sprinkle with some parmesan cheese.

 Tip: no time or inclination to poach eggs? Then serve the salad with a boiled egg.

Source: Leukerecepten by leukerecepten-nl.
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