Potato-caesar salad
A twist on the classic that brings lots of filling nutrients.
SERVES
1
TO
2
Ingredients
- 680 grams mini potatoes, cut in half
- 3/4 cup cubed pancetta (or bacon)
- 3 cups torn hearts of Romaine lettuce
For the dressing:
- 1 tablespoon Dijon mustard
- 1 tablespoon anchovy paste (or canned anchovies mashed)
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 2 teaspoon red wine vinegar
- 1/4 cup mayonaise
- 4 tablespoons canola oil
- 1/4 cup finely grated parmesan
- 1/4 teaspoon freshly ground pepper
Directions
- Cook the potatoes in boiling water until fork tender, drain and cool completely.
- Cook pancetta until crispy, remove from fat and place on a paper towel.
- In a large bowl whisk together Dijon mustard, anchovy paste, lemon juice, red wine vinegar, mayonnaise, canola oil, parmesan cheese and ground pepper.
- Into the dressing add the cooled cooked potatoes, pancetta and Romaine lettuce.
- Serve immediately.
TIP: If you want to make this recipe ahead, leave out the Romaine lettuce. Just before you serve it add in the Romaine and toss to combine.
