It’s love at first bite with this Caesar salad and homemade dressing. Take it one step further with hot-smoked flaked salmon and blanched asparagus
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 2 |
| Cuisine | Mexican |
| Diet | Healthy |
| Preparation | Moderate |
| Calories | 744 |
| Fat | 39.2g |
| Saturates | 13.2g |
| Protein | 48.5g |
| Carbs | 53.2g |
| Sugars | 10.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTrim the asparagus. Bring a large saucepan of salted water to the boil and cook the asparagus for 1 minute. Remove from the pan and plunge into iced water for 2 minutes to refresh, then set aside.
Blanch the peas for 2 minutes then drain and refresh in ice water until cool. Set aside.
Zest and juice the lemon. Finely chop the anchovy fillets.
To make the dressing, whisk together the buttermilk (or yoghurt or sour cream), olive oil, vinegar, lemon zest and juice, anchovy, mustard and horseradish cream in a bowl until smooth.
Separate the lettuce leaves. Halve the soft-boiled eggs. Pick the dill leaves.
Arrange the butter lettuce, asparagus, peas, salmon, eggs, dill and croutons on plates, then drizzle with the dressing.
Serve.
