Grilled Barramundi & Asparagus Spears Warm Salad, Lemon-Anchovy Caper Dressing

Lemon-Anchovy Caper Dressing:

4 cups of fresh lemon juice, organic

4 - 8 anchovies, pureed

1 cup of drained capers, organic

4 cups extra-virgin olive oil, Greek

4 TBL of organic garlic clove puree

4 TBL organic blk pepper, finely-ground

Whisk ingredients together for dressing.

This is to be served overtop a grilled warm salad of barramundi fillets (cut into 4-inch pieces) and asparagus spears (remove bottom 2-inches).

Steam separately:
Organic beet greens, 4 cups (cooked measurement) per serving plate, washed, stems removed, then chopped into 1/2-inch pieces

Use 4 cups of steamed beet greens as the bottom layer of the warm salad. Then, place 4 cups of the grilled barramundi and asparagus spears over top it. Finally, top the warm salad with lemon anchovy-caper dressing  (1/3 cup per plate).