Potato Caesar salad

Crispy potatoes replace croutons in this version of the classic salad.

Less than 45 minutes

Serves 6-7 (as a side)

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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.

 

Browse more salad recipes here. 

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