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Cook
20m
Ingredients
Method
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Step 1
Start by preheating the oven to 180c fan/200c regular.
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For
2
M
I
For the roasted salmon and prawns
2
Salmon fillets, skin-on or skinless, whatever you prefer
160
g
King prawns, usually one packet in UK supermarkets
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If you don’t want to use salmon/prawns: you can of course use the classic chicken breast. Cook as you normally do (my favourite method is below) and then just chop up and add to the salad, or serve on top. You could also use crispy chicken cutlets, yum.
For chicken breasts: Heat a high-sided frying pan over medium heat. Rub the chicken with a drizzle of olive oil and season with salt and pepper, then place in a pan. Fry for about 4–5 minutes, skin side down, then turn and cook for another 2–3 minutes. Remove the chicken from the pan and place on a baking tray. Roast in the oven at 220c for 8 minutes. Remove from the oven and leave to rest for at least 2 minutes.
Croutons: If you want to make croutons instead: Slice 3 thick slices of sourdough bread into cubes and place on a baking tray. Drizzle with some olive oil, sprinkle with salt, pepper and 1 tsp garlic powder. Toss together with your hands then bake in the oven for around 15-20 minutes until golden and crisp.
Parmesan: you could also use a veg peeler to create parm shavings in the final salad, rather than grating. Totally up to you.
Anchovies: if you HATE anchovies, leave them out and instead use a teaspoon of miso paste and a generous dash of Worcestershire sauce. If you are unsure of anchovies, I would advise adding them as they don’t taste fishy here, it just adds savoury depth.
Make this recipe even easier: The dressing is simpler than you think but if you really can’t bring yourself to blitz the eggs and oil, I have a cheat’s caesar dressing you could use.
How to double this recipe: I would argue this is enough dressing for 2 heads of romaine so it probably serves 4. So if you’re doubling, you may just need more croutons, salmon, prawns, lettuce etc, but the actual dressing quantity is the same.
Make it veggie: this is delicious without the fish. I think this would actually be delicious with a jammy soft-boiled egg on top for a bit of protein.
What to do with leftovers: Any leftover dressing keeps for a good few days in the fridge in a sealed container. I love using leftover dressing cover some chopped roasted chicken and stuffing it into warm pitas for a very delicious leftovers lunch.
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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Start by preheating the oven to 180c fan/200c regular.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the roasted salmon and prawns
2
Salmon fillets, skin-on or skinless, whatever you prefer
160
g
King prawns, usually one packet in UK supermarkets
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you don’t want to use salmon/prawns: you can of course use the classic chicken breast. Cook as you normally do (my favourite method is below) and then just chop up and add to the salad, or serve on top. You could also use crispy chicken cutlets, yum.
For chicken breasts: Heat a high-sided frying pan over medium heat. Rub the chicken with a drizzle of olive oil and season with salt and pepper, then place in a pan. Fry for about 4–5 minutes, skin side down, then turn and cook for another 2–3 minutes. Remove the chicken from the pan and place on a baking tray. Roast in the oven at 220c for 8 minutes. Remove from the oven and leave to rest for at least 2 minutes.
Croutons: If you want to make croutons instead: Slice 3 thick slices of sourdough bread into cubes and place on a baking tray. Drizzle with some olive oil, sprinkle with salt, pepper and 1 tsp garlic powder. Toss together with your hands then bake in the oven for around 15-20 minutes until golden and crisp.
Parmesan: you could also use a veg peeler to create parm shavings in the final salad, rather than grating. Totally up to you.
Anchovies: if you HATE anchovies, leave them out and instead use a teaspoon of miso paste and a generous dash of Worcestershire sauce. If you are unsure of anchovies, I would advise adding them as they don’t taste fishy here, it just adds savoury depth.
Make this recipe even easier: The dressing is simpler than you think but if you really can’t bring yourself to blitz the eggs and oil, I have a cheat’s caesar dressing you could use.
How to double this recipe: I would argue this is enough dressing for 2 heads of romaine so it probably serves 4. So if you’re doubling, you may just need more croutons, salmon, prawns, lettuce etc, but the actual dressing quantity is the same.
Make it veggie: this is delicious without the fish. I think this would actually be delicious with a jammy soft-boiled egg on top for a bit of protein.
What to do with leftovers: Any leftover dressing keeps for a good few days in the fridge in a sealed container. I love using leftover dressing cover some chopped roasted chicken and stuffing it into warm pitas for a very delicious leftovers lunch.
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