- In 4 resealable bowls that fit in the lunchbox, distribute the lettuce, then the green beans, onion, and hard-boiled eggs. Crumble the mackerel fillets over top of each salad. Add tomatoes, capers, olives, parsley, and croutons.
- In small bowl, whisk together the anchovy paste, lemon juice and zest. Whisking continuously, add remaining ingredients. Divide into 4 small, resealable containers for the lunchbox. Refrigerate until ready to serve.
Family tip: You can use canned tuna or salmon, or even leftover chicken.
Sporting tip: Add an extra hard-boiled egg for each serving.
Vegetarian tip: Omit the anchovy paste and replace the mackerel in the salad with a vegetarian cutlet or veggie burger patty.
Time saving tip: Frozen beans are a good substitute, and so is commercial Caesar dressing.