Parmesan-Crusted Steak Caesar Salad
with Heirloom Grape Tomatoes, Croutons & Lemon
- Wheat
- Milk
- Eggs
It's everything you love about a Caesar salad—plus rich Parm-crusted salmon! You'll broil the salmon dusted with garlic and Parmesan till the cheese is crispy. Serve it over a crunchy romaine salad with juicy heirloom grape tomatoes, zingy red onion, more Parm, and crunchy croutons. It's all tossed in a Caesar dressing enhanced with fresh lemon juice and zest.
Ingredients
1 unit
Croutons
(Contains: Wheat, Milk)
1 unit
Baby Lettuce
½ unit
Red Onion
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk)
4 ounce
Heirloom Grape Tomatoes
10 ounce
Bavette Steak
½ unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and heat broiler to high. Wash and dry produce.
Pat salmon* dry with paper towels. Rub all over with oil; season with half the garlic powder, salt, and pepper. Place salmon, skin sides down, on a foil-lined baking sheet. Top with half the Parmesan, pressing to adhere. Broil on top rack until salmon is cooked through and cheese is crispy, 4-8 minutes. (Check your salmon frequently to make sure the crust isn’t burning!)
Meanwhile, zest and quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Halve tomatoes. Halve, peel, and thinly slice half the onion (all for 4 servings); soak sliced onion in a small bowl with cold water.
In a large bowl, combine lemon zest, dressing, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.
Add lettuce, tomatoes, sliced onion (draining first), and remaining Parmesan; toss until evenly coated.
Divide salad between shallow bowls. Top with croutons and salmon. Serve with any remaining lemon wedges on the side.
