Main course
Swordfish salad with avocado oil caesar sauce.
4
people
20
(cooking time)
35
(total time)
Difficulty
Easy
Ingredients
Cos lettuce | 2 heads |
Swordfish | 2 slices about 2 cm thick |
Salt, black pepper | |
FOR THE SAUCE: | |
Dense natural low-fat yoghurt | 4 spoonfuls |
Grated parmesan cheese | 15 g |
Anchovy fillets in oil | 4 |
Dijon mustard | 1 teaspoon |
Worchestershire sauce | 1 spoonful |
1 level spoonful | |
Garlic | 1 small clove |
2 spoonfuls | |
FOR THE CROUTONS: | |
Durum wheat bread | 3 slices |
2 spoonfuls | |
Salt, pepper | |
TO SERVE: | |
Parmesan cheese | |
Chopped fresh parsley | |
Pepper | |
Bacon | 12 slices |
Instructions
Remove the crust from the bread and dice it. Place it in a bowl and season it with the avocado oil, salt and pepper.
Transfer it to a frying-pan large enough to hold it all in a single layer and place over a small burner at the minimum setting. Cook, stirring from time to time, for at least 15 minutes, until the croutons are golden and completely crisp (if the heat is too strong, they will change colour very fast but will not be crisped in the middle). Set them aside and leave them to cool.
Arrange the bacon slices in a frying-pan, without overlapping them (they can be done in two batches) and place over medium-low heat. Cook well on one side and then turn over and cook until well done on this side too. Put them on a plate covered with kitchen paper to absorb the excess fat then transfer to a grille to allow them to cool completely until cold and crisp.
Clean the lettuce, removing the harder outside leaves and only keeping the tender, pale green heart leaves. Wash and dry delicately without breaking them.
Season the swordfish slices with a little avocado oil, salt and pepper and grill on a hot cast iron griddle for a few minutes on each side until golden.
Set aside and leave to stand for a few minutes before dividing them in half and cutting them into strips.
Place all the sauce ingredients in a small blender and blend to a creamy sauce.
Share the lettuce across 4 bowls, tearing it with your hands, and dress with a dribble of avocado oil, salt and pepper.
Pour on a spoonful of sauce, arrange the swordfish and bacon slices and the croutons on top and complete with another spoonful of sauce. Complete with a sprinkling of parsley, freshly ground black pepper and more grated Parmesan cheese to taste.
Serve the remaining sauce in a small bowl.
Transfer it to a frying-pan large enough to hold it all in a single layer and place over a small burner at the minimum setting. Cook, stirring from time to time, for at least 15 minutes, until the croutons are golden and completely crisp (if the heat is too strong, they will change colour very fast but will not be crisped in the middle). Set them aside and leave them to cool.
Arrange the bacon slices in a frying-pan, without overlapping them (they can be done in two batches) and place over medium-low heat. Cook well on one side and then turn over and cook until well done on this side too. Put them on a plate covered with kitchen paper to absorb the excess fat then transfer to a grille to allow them to cool completely until cold and crisp.
Clean the lettuce, removing the harder outside leaves and only keeping the tender, pale green heart leaves. Wash and dry delicately without breaking them.
Season the swordfish slices with a little avocado oil, salt and pepper and grill on a hot cast iron griddle for a few minutes on each side until golden.
Set aside and leave to stand for a few minutes before dividing them in half and cutting them into strips.
Place all the sauce ingredients in a small blender and blend to a creamy sauce.
Share the lettuce across 4 bowls, tearing it with your hands, and dress with a dribble of avocado oil, salt and pepper.
Pour on a spoonful of sauce, arrange the swordfish and bacon slices and the croutons on top and complete with another spoonful of sauce. Complete with a sprinkling of parsley, freshly ground black pepper and more grated Parmesan cheese to taste.
Serve the remaining sauce in a small bowl.
