1/2cup cherry tomatoes (I used yellow and red for color)
1tbspchopped or sliced red onion
6baby carrots, sliced into medallions, OR one large carrot sliced into medallions
4hard boiled eggs, quartered
1tspdried dill
1tspgarlic powder
1small handfull of microgreens(I used purple radish microgreens)
1small pinch of chives, chopped
Ingredients For Caesar Salad Dressing
1 1/2tspanchovy paste
1garlic clove, minced or pressed
2largeegg yolks
2tbspfresh squeezed lemon juice
1tspdijon mustard
2tbspolive oil
1/2cupsunflower oil(or vegetable oil)
fresh ground black pepper
Instructions
Pre-heat the oven to 400 degrees F. Prepare the cod: Place the cod on a parchment lined baking sheet, and sprinkle the top and sides with the dried dill and garlic powder. Drizzle with about 1 tbsp of sunflower oil or olive oil, and place the baking sheet in the oven. Cook until the cod is fully cooked through and flakey, which is about 15-18 minutes, depending on size and thickness.
Prepare the salad: Toss baby kale with red onion, carrots and tomatoes. Place chopped hard boiled eggs around the boarder of the serving bowl.
Make the dressing: Place egg yolks, minced garlic, lemon juice, mustard and anchovy paste in a dressing bowl and whisk until combined, about 60 seconds of hand whisking. Gradually begin adding the olive oil while continuing to whisk until the dressing is thick and fully combined. Do the same thing for the vegatable oil. Taste and adjust lemon, salt/pepper as needed.
Plate: When the fish is done cooking, remove the baking sheet from the oven and carefully place the cod the center of the salad. Top the salad with microgreens and chives, and serve with the caesar salad dressing! Enjoy!
Keyword anchovy, baby kale, caesar, cod, dinner salad, dressing, eggs, Fish, hard boiled eggs, high protein, kale, microgreens, pescetarian, salad
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