2 anchovy fillets in olive oil, drained and finely chopped (20g)
1 clove garlic, crushed
2 tbsp low fat mayonnaise (50g)
3 tbsp semi skimmed milk
25g Parmesan cheese
1 whole Romaine heart, leaves separated and roughly torn (200g)
2 Cooked salmon fillets (300g)
1 Mix together the anchovies, garlic, mayonnaise, milk and half the Parmesan, finely grated.
2 Toss the Romaine leaves in the Caesar dressing. Break the salmon into flakes and arrange over the top. Shave the remaining Parmesan, scatter over the salmon and serve.
Recipe courtesy of Leafy Salad
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