Food Network: Cedar Smoked Salmon Caesar with Meyer Lemon Truffle Anchovy Vinaigrette

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Cedar Smoked Salmon Caesar with Meyer Lemon Truffle Anchovy Vinaigrette
Recipe courtesy Catahoula Restaurant and Saloon

Ingredients
Croutons:
1 baguette or small loaf bread
2 ounces melted butter
1 ounce virgin olive oil
Salt and freshly ground black pepper

Meyer Lemon Garlic Anchovy Vinaigrette:
2 cloves garlic
2 ounces Meyer lemon juice, regular lemon juice can be substituted
2 ounces red wine vinegar
1 anchovy fillet

1 tablespoon Dijon mustard
1 teaspoon Worcestershire
3 dashes hot sauce
Salt and pepper
1 egg yolk
1 ounce truffle olive oil
2 ounces fruity virgin olive oil
Grated Parmesan

Salad:
4 (2 1/2-ounce) chunks salmon fillets
1 ounce light olive oil
Kosher salt
Freshly ground black pepper

8 romaine hearts or 4 heads regular romaine, small as possible, trimmed
1 to 2 ounces grated Parmesan

Special equipment: 1 (1 by 4-inch) untreated cedar plank, soaked overnight in
water

Directions
Preheat the oven to 375 degrees F.

To make the croutons: Cut the bread into squares. Combine melted butter and olive
oil. Toss bread squares in the oil and melted butter combination and season with
salt and pepper. Place on a baking sheet in 1 layer. Bake, tossing several times
in the cooking process, until they are golden brown, crispy on the outside and a
little soft inside, 10 to 15 minutes. Cool at room temperature and reserve. Do not

refrigerate.

To make the vinaigrette: In a food processor, add garlic, lemon juice, vinegar,
anchovy fillet, Dijon, Worcestershire, hot sauce, salt, pepper, and egg yolk and
process for 15 seconds. With the processor running, slowly drizzle in the truffle
oil and the olive oil. This recipe will make twice the amount that you need for a
salad for 6 people.

It is difficult to make a smaller quantity in a food processor. The vinaigrette
will keep up to 1 week, well covered, in the refrigerator. The salad is good
enough to serve twice in 1 week.

Preheat a grill to high.

To make the Salad: In a mixing bowl, drizzle the chunks of salmon with enough oil
just to coat. Season with salt and pepper. Remove the plank from the water and
brush with some oil. Place the plank either on the grill or next to an open fire
in a wood oven. Allow it to just catch fire. Put it out, and do the same to the
other side of the plank. Place the fish pieces directly onto the plank, about
1-inch apart. Return it to the grill. The plank should be arranged near the fire
so that it smolders on the edges, creating smoke that surrounds the fish. Allow
this to continue, placing it near the fire in such a way that it smolders but does
not catch fire.

Cook the fish to medium rare, about 6 minutes.

While the salmon is cooking, place the whole, but separated romaine leaves in a
large mixing bowl with the croutons. Ladle about 1/2 of the vinaigrette over the

whole leaves, season with salt and pepper and toss just to coat the leaves.
Sprinkle the grated Parmesan over the salad and give the salad a final gentle
toss. Arrange the leaves and the croutons on 6 chilled plates. Flake the salmon on
its natural separations and divide evenly over the salads.