Salmon and Avocado Caesar Salad

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  Bread, Ciabatta(120g)
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  Salmon(142g)
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  Garlic powder(5g)
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  1 pinch salt
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  Lemon Juice, Fresh
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  Bacon, Pork(60g)
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  Egg, Whole, Large
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  Lettuce, Romaine
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  Avocado
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Mayonnaise, Regular(30g)
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  Greek Yogurt, Plain, Whole Milk(45g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(60g)
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  Anchovy
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  Lemon Juice, Fresh(15g)
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  Parmesan Cheese(15g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 pinch salt and pepper (for seasoning)

Instructions

1. 1Cut the ciabatta bread into cubes, drizzle with olive oil, and spread on a baking sheet. Broil on high heat for 3–5 minutes, stirring halfway through, until golden brown and crispy. Set aside.
2. 2Pat the salmon fillets dry, season with garlic powder and salt. Heat olive oil in a large skillet over medium-high heat and cook the salmon 4–6 minutes per side until the flesh is opaque and flakes easily with a fork. Squeeze fresh lemon juice over each fillet, transfer to a plate, and set aside.
3. 3In the same skillet over medium-high heat, cook the bacon until golden brown and crispy, about 3–4 minutes. Transfer to a paper towel-lined plate.
4. 4While the salmon and bacon cook, bring a small pot of water with 2 teaspoons of white vinegar to a gentle boil over medium heat. Create a whirlpool with a spoon, crack each egg into the center, and poach for 3–4 minutes until the whites are set and the yolk remains soft. Remove with a slotted spoon.
5. 5Combine the mayonnaise, Greek yogurt, olive oil, fresh garlic, anchovy, lemon juice, and grated Parmesan in a blender or food processor. Blend until smooth, then taste and adjust salt and pepper as needed.
6. 6Break the cooked salmon and bacon into bite-sized pieces. Divide the romaine lettuce evenly into 2 airtight containers, then layer the salmon, bacon, avocado slices, croutons, and shaved Parmesan into each. Pour the dressing over each salad and top with a poached egg.