This take on the classic salad is all about freshness in summer.
Grilled mackerel caesar salad

Ingrédients / pour 4 personnes :

  •     2 tins of grilled mackerel fillets with Provence herbs SAUPIQUET
  •     5 tablespoons of mayonnaise
  •     3 tablespoons grated Parmesan cheese
  •     Juice of half a lime
  •     1 small red Onion
  •     1 small zucchini
  •     2 hard-boiled Eggs
  •     1 large section of cucumber
  •     1 roman heart
  •     1 pinch of Espelette pepper
  •     Olive oil
  •     Fleur de sel
  •     2 slices of sandwich bread
  •     1 piece of parmesan cheese
  •     1 sprig of basil


  • Difficulté Facile
  • Préparation 10 mn
  • Temps Total 10 mn

Préparation :

  • Toast the slices of sandwich bread, rub them very lightly with a clove of garlic, then cut them into small cubes.
  • 2 Peel, wash and wring out the romaine. Wash the courgette and cut it into small 1 cm cubes without removing the skin. Proceed in the same way for the cucumber, having taken care to peel and hollow out the heart. Gather the whole in a bowl.
  • 3 In a bowl, place the mayonnaise, add the lime juice, Parmesan cheese and small finely chopped onion. Coat the small dice of this Sauce and add a pinch of Espelette pepper. In a salad bowl, coat the romaine leaves with a drizzle of olive oil and add a few crystals of fleur de sel.

Pour finir :

  • Arrange harmoniously on a dish or place them nicely in a crown in the salad bowl. Sprinkle with the zucchini-cucumber mixture. Remove the grilled mackerel fillets from their packaging, drain them and arrange them on the dish. Crumble and scatter the hard-boiled Eggs over the whole, add the small croutons and a few basil leaves. Using a vegetable peeler, make small shavings in the piece of parmesan. Sprinkle on the dish, add a light twist of freshly ground pepper... and TABLE!!!!


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