A modern take on everyone's favourite Caesar salad, Justine pairs perfectly seared swordfish with radicchio in this recipe. This hearty and vibrant salad is dressed to impress and makes a great starter or main.
Chef: Justine Schofield
Time: 1 hour
2 x 120g fillets swordfish
140ml grapeseed oil
¾ cup of loosely packed fresh breadcrumbs
1 small garlic clove, peeled
20g Parmesan, finely grated
1 tsp Dijon mustard
2 egg yolks
1½ tsp red wine vinegar
½ radicchio, leaves separated and torn
4 good quality anchovy fillets
Heat 2 tablespoons of the oil in a medium pan over medium heat and add the breadcrumbs. Toss to coat in oil and cook for 4-5 minutes. Regularly checking and tossing a few times to ensure the breadcrumb mixture is crisp and evenly golden. Drain on paper towel.
For the dressing, combine 3 anchovies, garlic, Parmesan, mustard and yolks in a jug and blend with a hand-held blender. With the motor running, slowly drizzle in the remaining oil (reserve a tablespoon). Once the dressing is thick and creamy, mix in the vinegar and season with salt and pepper to taste. If too thick add a splash of water.
Oil and season the swordfish and sear for 1-2 minutes on each side (I like it to be still slightly rare in the centre but if you want you can cook it a little longer). Rest for a minute and slice.
To assemble, toss radicchio leaves with the sliced fish, a few tablespoons of the dressing and some of the breadcrumbs. To garnish, sprinkle over remaining breadcrumbs and torn anchovies.
This recipe is cooked using the Tefal Character Non-stick Induction Cookware range. Learn more about Tefal cookware here.