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1
Preheat the oven to 375 degrees F.
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2
To make the croutons: Cut the bread into squares.
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3
Combine melted butter and olive oil.
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4
Toss bread squares in the oil and melted butter combination and season with salt and pepper.
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Place on a baking sheet in 1 layer.
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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.
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Cool at room temperature and reserve.
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8
Do not refrigerate.
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9
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.
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10
With the processor running, slowly drizzle in the truffle oil and the olive oil.
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11
This recipe will make twice the amount that you need for a salad for 6 people.
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12
It is difficult to make a smaller quantity in a food processor.
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13
The vinaigrette will keep up to 1 week, well covered, in the refrigerator.
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14
The salad is good enough to serve twice in 1 week.
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15
Preheat a grill to high.
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16
To make the Salad: In a mixing bowl, drizzle the chunks of salmon with enough oil just to coat.
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Season with salt and pepper.
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18
Remove the plank from the water and brush with some oil.
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19
Place the plank either on the grill or next to an open fire in a wood oven.
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20
Allow it to just catch fire.
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Put it out, and do the same to the other side of the plank.
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22
Place the fish pieces directly onto the plank, about 1-inch apart.
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23
Return it to the grill.
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The plank should be arranged near the fire so that it smolders on the edges, creating smoke that surrounds the fish.
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25
Allow this to continue, placing it near the fire in such a way that it smolders but does not catch fire.
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26
Cook the fish to medium rare, about 6 minutes.
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27
While the salmon is cooking, place the whole, but separated romaine leaves in a large mixing bowl with the croutons.
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28
Ladle about 1/2 of the vinaigrette over the whole leaves, season with salt and pepper and toss just to coat the leaves.
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29
Sprinkle the grated Parmesan over the salad and give the salad a final gentle toss.
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30
Arrange the leaves and the croutons on 6 chilled plates.
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31
Flake the salmon on its natural separations and divide evenly over the salads.
