Cesar Salad

Preparation time
15 mins
Cooking time


Cesar Dressing

  • 2 Garlic Cloves, Very finely chopped
  • 2 tbsp Lemon Juice
  • 1 tsp Grey Poupon Dijon Mustard
  • 1 tsp Geowatkins Mushroom Ketchup
  • 1 Cup Mayonnaise
  • ¼ tsp Black Pepper
  • Costa salt to taste
  • Geowatkins Anchovy Sauce


  • 1 Iceberg Lettuce, Cut into big dice and washed
  • 1 Red Pepper, Sliced
  • Croutons for garnish
  • 30g Parmesan shavings
  • 2 Salmon Fish Cakes, serve on top of salad


  1. In a mixing bowl mix finely chopped garlic cloves, lemon juice, Dijon mustard, mushroom ketchup, black pepper, anchovy sauce and salt and whisk to mix them.
  2. Add a cup of mayonnaise and mix well till it turns into a pourable dressing and keep aside.
  3. In a separate bowl add iceberg lettuce, red peppers and pour over half of the dressing and mix well.
  4. Plate the salad on a serving plate, add some croutons and place 2 fish cakes on top.
  5. Add some parmesan shavings and serve.