Drizzle the bread with the oil, season and toss to coat.
Heat a non-stick frypan over a medium-high heat. Fry the bread for 3-5 minutes, turning often, until crisp and golden, set aside.
Arrange the lettuce leaves on a serving platter, drizzle the dressing over the top, reserving a little for serving.
Top with the Huon salmon then scatter over the croutons. Finely grate over the zest from the lemon over the top, then sprinkle the grated parmesan, season with pepper and serve with remaining dressing on this side.
Easy Caesar Salad Dressing
If you’ve time to make this ahead it’s worth letting it sit for 30 minutes or so to allow the flavours to develop.
1 cup crème fraiche
2 tbs lemon juice
1 tsp Dijon mustard
1 anchovy, crushed (optional)
1 tsp Worcestershire sauce
1 small clove garlic, crushed
1/2 cup parmesan, finely grated
Salt and freshly ground pepper
In a large bowl, whisk all ingredients until combined. Taste and check the seasoning be generous with the pepper. It will be a bit runny but will thicken up as it sits. Keeps well in the fridge for up to a week.