Jun
1
Written by:
Chef Harry Wojnton
6/1/2011 10:31 AM
3 cup(s) croutons, Garlic flavored
3 White Anchovy
2 large garlic cloves, Finely minced
1 teaspoon(s) kosher salt
2 large egg yolks
4 tablespoon(s) lemon juice
2 teaspoon(s) lemon zest, Finely minced
black pepper
1/2 cup(s) olive oil, Extra Virgin
12 cup(s) Romaine lettuce
2 cup(s) cherry tomatoes
1/2 cup(s) red onion, Thinly sliced
2 8 oz. Swordfish steaks, Grilled, rested under foil then thinly sliced against the grain
Directions:
1) Make croutons by cutting day old bread of your choice with olive oil and as much crushed garlic as you want to
marinate it in. Heat oven to 350 and after 1/2 hour bake croutons to desired crunchiness - I like them baking for
about 12 minutes.
2) Make dressing: anchovies through black pepper in a food processor and slowly add olive oil until it is
incorporated.
3) Mix lettuce through Swordfish Steak in a large bowl and toss. Drizzle dressing over salad and fold in.
Copyright ©2011 Chef Harry Wojnton
3 comment(s) so far...
Re: Swordfish Caesar Salad
I had the night to myself last night and made this dish since I love Swordfish so much. I paired it with the coleslaw recipe below. This is a wonderful summer dish.
By Sandy S on
6/5/2011 8:45 AM
|
Re: Swordfish Caesar Salad
I had the night to myself last night and made this dish since I love Swordfish so much. I paired it with the coleslaw recipe below. This is a wonderful summer dish.
By Sandy S on
6/5/2011 8:45 AM
|
Re: Swordfish Caesar Salad
I really liked reading this so I thought I would have to give it a try. I live in a little town called Dowagic, Michigan and had to drive 20 miles East to Kalamazoo to get to a fishmonger that could provide the Swordfish. But was it worth the drive! Nice job.
By Cali on
6/6/2011 10:16 PM
|