Fish finger 'Caesar' salad recipe
Created by The Tesco Recipes 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
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)
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Shop ingredientsEach serving contains
- Energy
- 970kJ 233.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 1.0g
- Sugars
- 7g
of the Reference intake
Carbohydrate 12.9gProtein 14.4gFibre 3.1g
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- Cook the fish fingers to pack instructions; set aside.
- Meanwhile, boil the eggs for 7 mins, then run under cold water to stop the cooking process.
- 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.
- 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.
- See more Spring salad recipes
