Smoked Salmon Caesar Salad

This elegant riff on the salad classic subs smoked salmon for anchovies, resulting in a creamy, tangy dressing pleasingly akin to Italian tonnato. Fast and simple, this salad also comes together in a single bowl. Easy clean-up makes it ideal for a workday lunch or the first course at an impromptu dinner party.

• 2  slices crusty bread, 1 to 1½-inches thick, or a 4-inch piece baguette

• 4 tablespoons extra virgin olive oil, divided

• Kosher salt

• 6 tablespoons freshly grated Parmesan, plus more for serving

• 1 ounce smoked salmon, very finely minced (about ¼ cup minced salmon) 

• 2 tablespoons mayonnaise

• 2 tablespoons freshly squeezed lemon juice

• 1 small  clove garlic, grated

• ¼ teaspoon freshly ground pepper, plus more for serving

• 1 large romaine heart, trimmed and halved lengthwise, and torn into large pieces

Position a rack 6 inches from the heat source and preheat the broiler. Tear the bread into large, rustic chunks and toss on a baking sheet with 1 tablespoon of the olive oil and a pinch of salt. Toast, turning halfway through, until golden brown on both sides, 3 to 5 minutes. Watch carefully, as broilers vary widely. Let cool as you make the dressing.

In a large bowl, whisk together the Parmesan, smoked salmon, mayonnaise, lemon juice, garlic, and pepper until well-combined. Whisking constantly, add the remaining 3 tablespoons of olive oil to the bowl in a steady drizzle. Taste and season with salt.

Add the romaine and croutons to the bowl and toss to coat. Transfer to 2 plates, dividing evenly, then top with a generous sprinkling of Parmesan and more pepper.

A crisp white wine like albariño or sauvignon blanc will cut through the rich dressing.

Add ¼ teaspoon crushed red pepper flakes to the dressing for added spice.

If you don’t have bread on hand, toast ½ cup of panko bread crumbs in 1 tablespoon oil in a skillet over medium heat, stirring frequently until golden brown, then immediately transfer to a bowl and season with salt.

Make a double batch of dressing and toss the rest with canned tuna for an elevated tuna salad sandwich.