This is a great spin on Caesar salad. Don’t be afraid of the spices; it’s not too spicy and can be adjusted for taste.
1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1-1/2 teaspoons anchovy paste
1 teaspoon chili powder
¼ teaspoon cayenne pepper or to taste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons
In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, chili powder, cayenne, mustard, and Worcestershire sauce. Puree until smooth. Season to taste with salt and black pepper.
Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour dressing over and serve.