As an alternative to chicken to switch things up a bit I like use salmon in a Caesar salad, which is healthier but also robust enough to stand up to the strong tasting Caesar flavour.
I like to use a refreshing combination of cucumber, green leaves and spring onions for the salad, which cut beautifully against the creaminess of the dressing.
What’s more, it’s a low carb, filling, delicious salad that works all year round and tastes particularly delicious eaten al fresco in the sunshine!
Ingredients – serves 4
For the dressing
- 2 garlic cloves, crushed
- 6 small anchovy fillets, finely chopped
- 2 large egg yolks
- 1 tbsp dijon mustard
- 2 tbsp fresh lemon juice
- 2 tsp Worcestershire sauce
- ½ cup olive oil
For the salad
- 4 fresh salmon, de-skinned and de-boned
- sea salt, freshly ground black pepper and olive oil to flavour the salmon
- a good sized bunch of mixed leaves
- 1/2 cucumber, chopped into small cubes
- a bunch of spring onion, sliced
For the dressing
Add garlic and anchovies to bowl and stir in egg yolks and mustard. Using a pestle and mortar grind to a paste.
Add lemon juice and Worcestershire sauce and then slowly whisk in olive oil until you are left with a creamy smooth sauce.
Refrigerate until needed
For the salad.
Pre-heat your oven to 200 degrees and line a baking tray with foil.
Rub the sea salt, pepper and oil into the fillets, place fillets on tray and cook in oven for around 20 minutes, or until the fish is cooked through and flakey.
Whilst the fish is coking prepare your salad, mixing the leaves, cucumber and spring onion in a bowl.
When salmon is break into large flakes, add to salad and drizzle on dressing.