Caesar Salad with Seed Crisps, Grilled Salmon & Soft-Boiled EggsCaesar Salad with Seed Crisps, Grilled Salmon & Soft-Boiled Eggs
Caesar Salad with Seed Crisps, Grilled Salmon & Soft-Boiled Eggs
Caesar Salad with Seed Crisps, Grilled Salmon & Soft-Boiled Eggs
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Caesar Salad with Seed Crisps, Grilled Salmon & Soft-Boiled Eggs
0
Servings4
0
svg/info/recipe-caloriesCreated with Sketch.Calories691
Ingredients
SEED CRISPS: 1/2 cup flaxseeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup chia seeds
1/2 cup almond meal
1 lemon rind, finely grated
1 tsp sea salt flakes
1 Tbs honey
3/4 cup water
SALAD: 4 eggs
2 heads romaine lettuce, leaves separated
10 oz grilled salmon, broken into pieces
4 oz prosciutto, shaved
shaved parmesan, for serving
parsley or chervil leaves, for serving
creamy Caesar dressing, for serving
Directions
  1. To make crisps, preheat oven to 320° F. Line a large baking tray with baking paper. Place all seeds, almond meal, lemon rind, salt, honey and water in a bowl, and stir until well-combined. Turn the mixture out onto prepared tray. Spread evenly over tray until about 1/4-inch thick. Bake for 40 minutes. Carefully turn and bake for 10 more minutes or until dry and crisp. Transfer to a wire rack to cool. When cooled, break into pieces. Store in an airtight container for up to 2 weeks. 
  2. Bring saucepan of water to a boil. Add eggs, and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs. Place in a bowl of cold water before peeling. (This helps to loosen the shell.) Peel the shells from the eggs, and cut eggs into halves.
  3. Arrange lettuce leaves, salmon, prosciutto and seed crisps onto large platter. Add eggs to salad. Sprinkle with shaved parmesan and parsley. Serve with Caesar dressing.

 

Nutritional Information

Calories: 691, Fat: 46 g (7 g Saturated Fat), Cholesterol: 210 mg, Sodium: 917 mg, Carbohydrates: 31 g, Fiber: 18 g, Protein: 43 g.

0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
svg/info/recipe-caloriesCreated with Sketch.
691
Calories

Shop Ingredients

Makes 4 servings
SEED CRISPS: 1/2 cup flaxseeds
Not Available
1/2 cup pumpkin seeds
Not Available
1/2 cup sesame seeds
Not Available
1/2 cup chia seeds
Not Available
1/2 cup almond meal
Not Available
1 lemon rind, finely grated
Not Available
1 tsp sea salt flakes
Not Available
1 Tbs honey
Not Available
3/4 cup water
Not Available
SALAD: 4 eggs
Not Available
2 heads romaine lettuce, leaves separated
Not Available
10 oz grilled salmon, broken into pieces
Not Available
4 oz prosciutto, shaved
Not Available
shaved parmesan, for serving
Not Available
parsley or chervil leaves, for serving
Not Available
creamy Caesar dressing, for serving
Not Available

Nutritional Information

Calories: 691, Fat: 46 g (7 g Saturated Fat), Cholesterol: 210 mg, Sodium: 917 mg, Carbohydrates: 31 g, Fiber: 18 g, Protein: 43 g.

Directions

  1. To make crisps, preheat oven to 320° F. Line a large baking tray with baking paper. Place all seeds, almond meal, lemon rind, salt, honey and water in a bowl, and stir until well-combined. Turn the mixture out onto prepared tray. Spread evenly over tray until about 1/4-inch thick. Bake for 40 minutes. Carefully turn and bake for 10 more minutes or until dry and crisp. Transfer to a wire rack to cool. When cooled, break into pieces. Store in an airtight container for up to 2 weeks. 
  2. Bring saucepan of water to a boil. Add eggs, and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs. Place in a bowl of cold water before peeling. (This helps to loosen the shell.) Peel the shells from the eggs, and cut eggs into halves.
  3. Arrange lettuce leaves, salmon, prosciutto and seed crisps onto large platter. Add eggs to salad. Sprinkle with shaved parmesan and parsley. Serve with Caesar dressing.