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Fish finger 'Caesar' salad recipe

Fish finger 'Caesar' salad recipe

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Created by The Tesco Real Food team

Lighten up a classic Caesar salad by using fish fingers as a crispy crouton replacement. Salty anchovies and Parmesan make a delicious yogurt-based Caesar dressing. Finish with jammy soft-boiled eggs for a fresh and simple spring lunch or dinner. See method

  • Serves 4
  • Takes 20 mins
  • 233 calories / serving
  • Healthy

Ingredients

  • 4 omega-3 fish fingers
  • 2 large eggs, at room temperature
  • 1 head romaine hearts lettuce, torn
  • 2 large tomatoes, cut into thin wedges
  • 1 small avocado, sliced

For the dressing

  • 125ml low-fat natural yogurt
  • 1 tsp Dijon mustard​
  • 1 tbsp lemon juice
  • 20g Parmesan, half grated, half shaved
  • ½ garlic clove
  • ½ x 50g tin anchovies, drained
  • 20g fresh soft herbs (we used dill and chives)
1 of your 5-a-day; source of vitamin B12

Each serving contains

  • Energy

    970kj
    233kcal     12%

  • Fat

    13g 18%

  • Saturates

    4g 19%

  • Sugars

    7g 8%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 12.9g Protein 14.4g Fibre 3.1g

Method

  1. Cook the fish fingers to pack instructions; set aside.
  2. Meanwhile, boil the eggs for 7 mins, then run under cold water to stop the cooking process.
  3. For the dressing, put the yogurt, mustard, lemon juice, grated Parmesan, the garlic and 2 anchovy fillets into a food processor. Blitz until smooth, add most of the herbs, then blitz again.
  4. Divide the lettuce between plates, then top with the tomatoes and avocado and remaining anchovy fillets. Peel the eggs, slice into quarters, then add to the plates along with a pinch of black pepper. Cut the fish fingers into 2cm chunks, then scatter over the top. Drizzle over the dressing and finish with the shaved Parmesan and remaining herbs.

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