Caesar salad with grilled sardines

This Caesar salad recipe from Scott Gooding's book, Clean Living, includes grilled sardines, crisp bacon and brussels sprouts for a healthier, Paleo version of the classic salad.

  • 10 mins preparation
  • 8 mins cooking
  • Serves 4
  • Print


Caesar salad with grilled sardines
  • 12 whole sardines
  • 2 bacon rashers, rind removed, sliced crossways
  • 1 tablespoon melted coconut oil
  • 2 clove garlic
  • 2 baby cos lettuce, leaves separated
  • 100 gram brussels spouts, sliced thinly
  • 1 flat-leaf parsley
  • 1/2 cup almonds
  • lemon wedges, to serve
  • 1 egg
  • 1/4 cup olive oil
  • 1 tablespoon avocado oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon yellow mustard seeds


Caesar salad with grilled sardines
  • 1
    Preheat a stove grill to high; line a large baking tray with foil. Place sardines and bacon on prepared tray.
  • 2
    Combine coconut oil and garlic; drizzle mixture over the sardines. Season sardines with ground black pepper.
  • 3
    Cook under the grill, turning the sardines once, 5-8 minutes or until the sardines are cooked and the bacon is golden and crisp.
  • 4
    Toss the cos lettuce, sprouts, parsley and almonds together in a bowl.
  • 5
    Make dressing: combine all ingredients into a bowl; whisk until emulsified. Top the lettuce mix with the sardines and bacon and drizzle the dressing over the salad. Serve warm with lemon wedges.


Photography by Steve Brown for Clean Living by Hachette Publishing.

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