INGREDIENTS

For the salad:

• 2 servings Italian salad mix (iceberg lettuce, radicchio, romaine lettuce)

For the croutons:

• 4 slices of bread (preferably country-style or whole wheat)
• 20 g olive oil
• ½ tsp garlic powder
• Salt

For the dressing:

• 4 tbsp yogurt
• 2 tsp mustard
• 4 anchovy fillets (mashed)
• Juice of ½ lemon (or to taste)
• 80 ml olive oil
• 40 g grated Parmesan cheese
• Black pepper

For the cod croquettes:

• 1 pack of 7 THALASSES Crunchy Cod Fillet Nuggets
• Olive oil or vegetable oil for frying

METHOD

1. 1.Cut the bread into cubes and place them on a baking tray lined with parchment paper. Sprinkle with garlic powder and a little salt, then drizzle with olive oil. Toss well.
2. Bake at 170°C for 10–15 minutes until crispy.
3. Heat the oil over high heat and, once hot, add the cod croquettes directly from frozen. Fry for 5–6 minutes, stirring occasionally, until golden brown. Remove and place on a plate lined with kitchen paper.
4. In a large bowl, whisk together all the dressing ingredients.
5. Add the salad leaves and croutons, then toss gently.
6. Serve topped with the cod croquettes and Parmesan flakes.