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!
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
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
Preheat oven to 350 degrees.
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
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.
Cook the Gorton’s® Beer Battered Fish Fillets according to packaging instructions, to an internal temperature of 165 degrees F.
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!