summer gem caesar with smoked salmon sungolds and kettle chip “croutons”

Ingredients

• For the dressing
• 3 tablespoons full-fat mayo, preferably Kewpie
• 1 tablespoon extra-virgin olive oil
• 1 small clove of garlic, grated on a microplane
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon anchovy paste
• 1/2 tablespoon freshly squeezed lemon juice
• A pinch of salt
• Fresh ground black pepper, to taste
• For the salad
• 4 ounces cold-smoked peppered salmon; I usually find this in the refrigerated cases near the seafood section, although many delis also sell it
• 5 ounces little gem lettuce leaves, or two heads
• 25 sungold or cherry tomatoes, halved
• 1/2 cup fresh grated Parmigiano Reggiano
• A handful of plain kettle chips, lightly crushed—the foldy pieces are the best
• More freshly ground black pepper, to taste

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