Smoked Salmon Salad with Low Fat Caesar Dressing


 For the dressing:

200g FAGE Total 0%

4 anchovy fillets

50g freshly grated parmesan cheese

2 finely chopped cloves of garlic

100ml water

Salt & pepper to season


For the salad:

2 heads of Kos lettuce, roughly chopped

4 slices of thick cut smoked salmon

100g chunky diced croutons (oven baked or fried)

50g freshly grated parmesan Handful of roughly chopped chives

  1. Place all of the dressing ingredients, except the water, into a blender and blitz to a smooth paste.
  2. Now add the water and seasoning to make a dressing (aim to coat the back of a spoon).
  3. Wash the chopped lettuce and arrange in a bowl.
  4. Pop the salmon on an oven tray and warm under a medium grill until it changes colour. Arrange the leaves on top and drizzle over the dressing.
  5. Sprinkle on the shaved parmesan and croutons, transferring the remaining dressing to a side jug for guests to add as they wish.