- 2 small hearts of romaine, cut in half lengthwise (If they are large, use 1 romaine heart, quartered)
- 4 (4-ounce) wild Alaskan salmon fillets, skin on
- 12 asparagus spears, tough ends removed
- 2 yellow squash, sliced lengthwise into 1/4-inch slices
- 4 to 8 (1/4-inch-thick) baguette slices
- 1/2 cup extra virgin olive oil
- 1/4 cup chopped fresh herbs (try a mix of parsley, dill, tarragon or basil)
- Salt and pepper, to taste
- Caesar salad dressing of your choice (make your own Traditional Caesar Salad Dressing)
- 1 cup coarsely shredded Parmesan cheese
- Sliced radishes, for garnish
Lay romaine halves, cut side up, on a large tray. Place salmon fillets, remaining vegetables and bread slices on the tray as well. Combine olive oil, herbs, salt and pepper; brush generously over all the items on the tray.
Heat a grill to medium-high heat. Place salmon on the grill and close the lid. Cook, without turning, for about 12 minutes. In the last 5 or 6 minutes of cooking time, add asparagus, squash and any other vegetables to the grill. Cook vegetables until tender but not mushy and the salmon until opaque throughout. Remove all cooked ingredients to a clean tray.
Place romaine halves and baguette slices on the grill and cook for about 2 minutes, turning once, or until the edges of romaine begin to lightly crisp. The baguette slices should be light golden.
Place each wedge of romaine on a salad plate. Divide salmon, vegetables and baguette among the plates. Drizzle each salad with Caesar dressing and top with Parmesan and sliced radishes.
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