Smoked Salmon & Endive Featuring Emeril's Caesar Dressing
Smoked Salmon & Endive
Featuring Emeril's Caesar Dressing
2 slices stale white bread
2 tablespoons extra-virgin olive oil
1-1/2 teaspoons Emeril's
12 slices smoked salmon
3 cups Romaine lettuce, sliced into long, thin strips
3 tablespoons + 1/4 cup Emeril's
12 endive spears, washed and dried
2 tablespoons fresh grated Parmigiano-Reggiano
Remove crusts and cut bread into 1/4 inch cubes. Heat a small saute pan
over medium heat. When pan is hot, add olive oil and place the bread in
pan, saute 3 to 4 minutes, or until oil is absorbed and bread is golden.
Season bread (now croutons) in the pan with Emeril's Original Essence, toss well
to coat evenly. Set croutons aside. Lay salmon on a clean cutting
board or work surface. Place lettuce in medium-size mixing bowl, and toss
with 3 tablespoons of the Emeril's Caesar Dressing. Divide lettuce evenly
between salmon slices, placing lettuce in center of each slice. Roll the
salmon around the lettuce and place, seam side down, in an endive spear.
Use the remaining dressing to coat the tops of the salmon. Place a few
croutons on top of each canape, and sprinkle with come of the
Parmigiano-Reggiano. Set on platter and serve.