Ingredients
- Asparagus spears 12
- SpinneysFOOD Hand Shelled Garden Peas 200g
- Butter lettuce hearts 2
- Hot-smoked salmon, flaked 200g
- Eggs, soft-boiled 2
- SpinneysFOOD Fresh Dill 3 sprigs
- Croutons 60g
- Lemon 1
- Anchovy fillets 6
- Buttermilk 125ml
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- White vinegar 1 tbsp
- Dijon mustard 1 tsp
- Horseradish cream 1 tsp
Nutrition (Per serving)
- 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."
Hot smoked salmon Caesar salad
Mexican 20 Mins Prep ยท 5 Mins Cook
- Trim 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.