Shawarma Salmon Caesar

Build It

1. Make The Dressing. In a food processor combine garlic, egg yolk, anchovy, dijon mustard, lemon juice, and Minor’s Shawarma Sauce . Slowly whisk in the olive oil until it's emulsified. Add parmesan cheese to finish.
2. Make the Deviled Eggs. Place eggs in a pot. Cover with water bring to a boil and then simmer for 9 minutes, cool in ice water and peel. Slice egg yolks in half lengthwise and remove yolks. mashed yolks in a bowl with mayonnaise mustard vinegar salt and pepper until smooth. Pipe the egg yolk mixture back in the egg whites and sprinkle with za’atar.
3. Cook The Salmon. Combine the Minor’s Shawarma Sauce with the honey, and soy. Preheat oven to 400° and place salmon skin side down on a sheet tray lined with parchment. Season with salt and pepper and brush the glaze on top heavily but evenly. Roast for 10- 12 minutes until salmon is just cooked through and the glaze is caramelized.
4. Make The Pita Chips. Cut the pitas into thin strips and fry until golden brown and just crisp. Toss with the paprika, oregano, salt, and garlic powder and place on a paper towel to remove excess grease.
5. Assemble The Salad. Combine the lettuce and dressing in a bowl. Using gloved hands gently dressed the salad until each leave is evenly coated with the dressing and plate. Top the salad with shaved asiago cheese, pita croutons, deviled eggs, and roasted salmon.