This Cod Caesar Salad combines smoky campfire cod, a rich homemade Caesar dressing, and a crispy breadcrumb topping for a fresh twist on a classic dish.
This Cod Caesar Salad combines smoky campfire cod, a rich homemade Caesar dressing, and a crispy breadcrumb topping for a fresh twist on a classic dish.
- • For the caesar dressing: 1 tin Fishwife campfire cod
- • 3 tbsp lemon
- • 3 garlic cloves, microplaned
- • 1 egg yolk
- • 2 anchovy filets
- • 1 tsp worcheshire
- • ½ cup olive oil
- • ¼ cup finely grated parmesan
- • ½ tsp fresh ground black pepper
- • Pinch of salt
- • For salad assembly: More campfire cod!
- • Romaine lettuce
- • Breadcrumbs
- • Shaved parmesan
- • Lemon zest
- • Black pepper
- Add the egg yolk, dijon, lemon juice, microplaned garlic, anchovies, worcheshire, and the whole tin of campfire cod (yes, all the juicy goodness in the tin too!) to a high powered blender. Blitz to combine. With the blender on the lowest setting, slowly add the olive oil in a steady stream. As you continue adding the oil, progressively raise the speed on the blender. Once you’ve added all of the olive oil, you should be left with a creamy, smooth, and emulsified dressing. Pour into a smaller container, and fold in the grated parmesan. Season with the black pepper and salt.
- To assemble, generously dress the lettuce in the caesar dressing. Douse with breadcrumbs, nestle in a few pieces of campfire cod, shower in shaved parmesan, add a touch of lemon zest, and finish with another grind of black pepper.
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