READY IN
15 minutes
15 minutes
PREP TIME
15 minutes
15 minutes
COOKING TIME
0 minutes
0 minutes
SERVES
4 Servings
4 Servings
- INGREDIENTS TO GET READY
- 2 Garlic Cloves, Very finely chopped
- 2 tbsp Lemon Juice
- 1 tsp Grey Poupon Dijon Mustard
- 1 tsp Geowatkins Mushroom Ketchup
- 1 Cup Mayonnaise
- ¼ tsp Black Pepper
- Costa salt to taste
- Geowatkins Anchovy Sauce
- FOR THE SALAD
- 1 Iceberg Lettuce, Cut into big dice and washed, 1 Red Pepper, Sliced Croutons for garnish, 30g Parmesan shavings, 2 Salmon Fish Cakes, serve on top of salad
- PUT IT TOGETHER
- 1. In a mixing bowl mix finely chopped garlic cloves, lemon juice, Dijon mustard, mushroom ketchup, black pepper, anchovy sauce and salt and whisk to mix them.
- 2. Add a cup of mayonnaise and mix well till it turns into a pourable dressing and keep aside.
- 3. In a separate bowl add iceberg lettuce, red peppers and pour over half of the dressing and mix well.
- 4. Plate the salad on a serving plate, add some croutons and place 2 fish cakes on top.
- 5. Add some parmesan shavings and serve.