Caesar, Reimagined!
With Gorton’s you can elevate your dinners in a snap. Paired with this fresh take on a Caesar salad, this dish is a delicious lunch or dinner meal that will fuel your busy days. Rich creamy dressing doubles as a dipping sauce for Gorton’s Beer Battered Fillets and tops crisp lettuce, roasted sweet potatoes, avocado, crispy chickpeas, and herbs in this unforgettable dish!
Ingredients
Gorton's seafood
For the Caesar dressing:
1 tablespoon capers
2 cloves of garlic
1 large egg yolk
2 tablespoons fresh lemon juice
½ teaspoon dijon mustard
½ teaspoon freshly cracked black pepper
¼ cup Parmesan cheese
¼ cup olive oil
3 anchovy fillets, drained and chopped (optional)
For the roasted sweet potatoes:
2 medium sweet potatoes, sliced
Chickpeas, drained, rinsed and dried
Olive oil
Salt and pepper to taste
For the salad:
1 head Romaine lettuce
1 avocado, diced
3 tablespoons Parmesan cheese, shaved
3 tablespoons dill, chopped
3 tablespoons parsley, chopped
Gorton’s Beer Battered Fish Fillets, cooked according to packaging instructions until 165°F or higher
Preparation
Step 1
Preheat oven to 350 degrees.
Step 2
Toss the sweet potatoes and chickpeas with olive oil, salt and pepper, place on a baking sheet and roast for 25-30 minutes or until potatoes are golden brown and chickpeas are crispy
Step 3
Place all dressing ingredients except the olive oil in a blender. Blend until smooth. Stream in olive oil until the dressing comes together into a thick sauce. Alternately, you can use a store-bought Caesar dressing.
Step 4
Cook the Gorton’s® Beer Battered Fish Fillets according to packaging instructions, to an internal temperature of 165 degrees F.
Step 5
Toss the romaine with the dressing and place into bowls. Top with the roasted sweet potatoes and chickpeas, avocado, Parmesan, herbs, and Gorton’s® Beer Battered Fish Fillets. Enjoy!
