Romaine Lettuce with Wild Salmon, Cherry Peppers and Croutons
Ingredients
- Ingredients
- 1 Romaine lettuce
- 3 Zucchini
- 200 grams cherry pepper (or bell pepper)
- 100 grams white bread (toasted)
- 20 grams butter
- salt
- 600 grams Salmon (ready to cook, skinless)
- 80 grams sun-dried Tomatoes
- freshly ground peppers
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- to garnish
- 1 Tbsp Chervil
Preparation steps
Rinse the lettuce, rinse, shake dry and tear into pieces. Rinse the zucchini, trim the ends and cut into thin long slices. Rinse and halve the cherry peppers. Cut the white bread into small cubes. Melt butter in a pan, add bread cubes and toast until golden. Season with salt and drain on a paper towel. Rinse the salmon, pat dry, cut into 2 cm (approximately 3/4 inch) cubes, season with salt and pepper, sprinkle with lemon juice and fry with the sun-dried tomatoes in 2 tablespoons of the oil in a hot pan for 5-8 minutes while turning.
For the vinaigrette, mix remaining oil with the vinegar and season with salt and pepper. Arrange the lettuce leaves with the rolled zucchini slices around the rim of a bowl. Mix cherry peppers with salmon, tomatoes and croutons, spread in the center of the bowl, drizzle with the vinaigrette and serve sprinkled with chervil leaves.
