This recipe is courtesy of Hannah Conte, our August 2016 BreadHead of the Month!
“This recipe is for hungry kids who like salad and want to make it a meal,” says Hannah Conte, 12, who created this variation of Caesar salad as part of Michelle Obama’s Healthy Lunchtime Challenge. Children from across the country were invited to create a healthy, affordable, original and delicious lunch recipe. Conte, who lives in Portland, had the winning recipe from Oregon.
- 4 slices of Dave's Killer Bread Blue's Bread®, cut into 1/2-inch cubes
- 1/4 cup olive oil, plus 3 tablespoons
- 1/2 teaspoon salt, truffle flavor or regular
- Freshly ground black pepper
- 8 ounces salmon fillets
- 1 head kale (about 5 cups), stems removed, cut into bite-sized pieces
- 1 egg
- 1 tablespoon Worcestershire sauce
- Juice of 1/2 fresh lemon
- 2 tablespoons grated Parmesan cheese
- 1/4 cup chopped black olives
Preheat the oven to 275 degrees. In a large bowl, combine bread cubes with 2 tablespoons of olive oil, salt and pepper. Bake on a sheet pan for 15-20 minutes or until golden and dry.
Meanwhile, season the salmon with salt and pepper. In a nonstick skillet, warm 1 tablespoon of olive oil over medium heat, add the salmon skin-side down and cook for 5 minutes, turn over and cook 2 minutes more, or until salmon is firm. Remove skin. In a large salad bowl, add the kale.
Place the whole uncracked egg into a cup with hot water and let sit for 5 minutes. In a small bowl, whisk together remaining 1/4 cup olive oil, Worcestershire sauce, lemon juice, salt and pepper. Crack the egg, separating the white and yolk, discard egg white. Add the egg yolk into the dressing and whisk until combined. Add the dressing to the kale and massage in so that the kale is well coated. Flake the salmon and add to the kale along with Parmesan, olives, and croutons. Toss well to combine.