There are many ways to have your Caesar salad, but this is one of our favorites.
Recipe from: Fairlady – 11 August 2015
Preparation time: 15 min
Cooking time: 5 min

2 cloves garlic, crushed
4 anchovy fillets, mashed
juice of ½ a lemon
¼ cup good quality mayonnaise
¼ cup extra virgin olive oil
1 tsp sugar season with sea salt and black pepper

400g lightly smoked trout
olive oil for brushing
4 slices sourdough bread
4 heads baby gem lettuce
30 g Parmesan shavings

Place the garlic, anchovies and lemon juice in a blender. Blitz to combine. Slowly add the mayonnaise and olive oil until thick. Whisk in sugar and season well.
Heat a griddle pan or the oven grill. Season the trout and brush with olive oil. Cook for 2 minutes on each side, remove, set aside, then flake. Brush the bread with olive oil, griddle until golden and toasted, set aside and tear into croutons.

Separate the salad leaves and toss together with the croutons and dressing.
Serve fish with the dressed salad leaves and scatter over the Parmesan shavings.

Text and image: Fairlady