Potato Caesar salad

Ingredients:

• 1kg baby potatoes, washed and halved 
• Olive oil, for roasting and drizzling 
• Salt and milled pepper 
• 3-6 eggs 
• 1 packet (200g) streaky bacon 
• 3 heads cos lettuce, leaves separated 
• Parmesan shavings, for serving 

Dressing: 

• ¾ cup (180ml) creamy mayonnaise 
• 1 Tbsp (15ml) wholegrain mustard 
• 6 anchovy fillets, chopped 
• Juice (30-60ml) of ½-1 lemon 
• 1 clove garlic, grated 
• Handful dill, chopped 
• ¼ cup (30g) parmesan, finely grated

Method

1. Preheat oven to 200°C. 
2. Toss potatoes with oil and seasoning, and roast until golden (25-30 minutes), tossing three times during cooking. 
3. Boil eggs for 6-7 minutes (soft-boiled). 
4. Fry bacon until crispy. 
5. Remove potatoes from oven and cool. 
6. Whisk dressing ingredients together and toss through potatoes. 
7. Place lettuce leaves in a bowl or platter and scatter potatoes over. 
8. Top with bacon, eggs and parmesan shavings. 
9. Serve dressed with a little olive oil.

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