You may have noticed that I haven’t blogged in a little while, partly as I’ve been super busy and partly because I went away to sunny Portugal. I stayed in Alvor: a small fishing town on the Algarve. Whilst there I got to eat fish and drink wine every day (woohoo!).

In Portugal they have a variety of wine called Vinho Verde (or green wine) which is a perfect accompaniment to fish. It’s called green wine not because it’s green but because it’s a young wine, usually sold within 3-6 months of being made. It’s produced exclusively in the Vinho Verde region which has made wine for over 2,000 years, making it one of the oldest wine regions in Portugal.

Now that I’m home, I’m trying to eat more fish as it’s really healthy and I love the taste of it! So I decided to make a caesar salad (not a classic Portuguese recipe I know, but I have a couple of those planned for the next few weeks). It’s British asparagus season at the moment so I decided to give the recipe a twist and add some into the mix. I paired this salad with a yummy glass of Vinho Verde that I brought back from holiday in my suitcase!

Salmon and Asparagus Caesar Salad
Prep time: 10 minutes
Cooking time: 2 minutes
Serves: 2

Ingredients:

• 2 anchovy fillets in olive oil, drained and finely chopped
• 1 clove garlic, crushed
• 2 tbsp low fat mayonnaise
• 3 tbsp semi skimmed milk
• 25g Parmesan cheese, finely grated
• 1 pack asparagus tips
• 200g Romaine heart, leaves separated and roughly sliced
• 2 cooked salmon fillets
  
  

Method

Mix together the anchovies, garlic, mayonnaise, milk and half the Parmesan.

Blanch the asparagus tips in boiling water for 2 minutes, then drain and set aside.

Toss the Romaine leaves in the Caesar dressing and split between two bowls. Arrange the cooked asparagus on top.

Break the salmon into flakes and arrange over the top. Sprinkle the remaining Parmesan over the salmon and serve.