Smoked Salmon Caesar Recipe

Prepare potatoes

Place halved baby potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt, bring to a simmer, and cook until just tender (8–12 minutes depending on size). Drain and let cool slightly. While warm, toss potatoes with 1 tsp olive oil and a pinch of pepper. Set aside to cool to room temperature.

Prepare lettuce and smoked salmon

Rinse and dry romaine thoroughly, then chop or tear into bite-size pieces and place in a large mixing bowl. Slice or tear smoked salmon into 1-inch strips or bite-size pieces. Keep the smoked salmon chilled until assembly to maintain texture and flavor.

Just before serving, add cooled potatoes and smoked salmon to the bowl with the romaine. Do not add potato chips yet (they will be added last to keep them crisp). If using capers, sprinkle them over the salad at this stage.

In a medium bowl, mash the chopped anchovy fillets with the minced garlic and a pinch of salt to create a paste. This mellows the anchovy and integrates the garlic.

Whisk in the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and Worcestershire sauce until smooth.

Slowly whisk in the olive oil until the dressing emulsifies. Stir in the grated Parmesan, then season with freshly ground black pepper and additional salt to taste. Taste and adjust lemon, salt or pepper if needed. Refrigerate the dressing until ready to use (can be made up to 2 days ahead).

Toss the romaine, warm (or cooled) potatoes, and smoked salmon with about 3/4 cup of the Caesar dressing—start with less and add more to reach preferred coating. Use tongs to gently combine so the smoked salmon does not break apart.

Taste and adjust seasoning. If the salad needs brightness, squeeze a little fresh lemon juice over the top.

Immediately before serving, scatter the potato chips over the salad to add crunch. Sprinkle the extra Parmesan and the remaining 1/4 tsp black pepper over the top. Serve with lemon wedges on the side.

If plating for multiple people, divide into 4 bowls, distributing smoked salmon and potatoes evenly, then add chips and garnish to each portion.