Roast Potato Caesar Salad
Roast Potato Caesar Salad
In this Caesar salad recipe the classic croutons are replaced with garlic roasted potatoes. Travesty? Try it and judge for yourself.
Ingredients
Serves: 4
- 200g floury potatoes
- 3 cloves garlic, finely diced
- 6 tablespoons extra virgin olive oil
- 2 anchovy fillets
- few drops Worcestershire sauce
- juice of 1 lemon
- 1 large head cos lettuce
- salt and freshly ground black pepper, to taste
- 2 eggs, soft boiled
- 1/3 cup Parmesan, grated
Directions
Preparation:1day1hour ›
Cook:45min ›
Ready in:1day2hours45min
- Preheat oven to 200 degrees C.
- Dice the potatoes into 1cm cubes. In a bowl combine the potatoes, garlic and 2 tablespoons olive oil and toss until the potatoes are well coated. Place in a baking pan and roast 45 minutes or until golden and crunchy. Drain on paper towels and sprinkle with salt. Let cool about 10 minutes.
- In a bowl, mash the anchovy fillets into the remaining 4 tablespoons olive oil. Add Worcestershire and lemon juice.
- Tear up the cos lettuce into chunks and toss with the dressing. Sprinkle over some salt and pepper and toss again. Break in the eggs and toss once more. Add the warm potatoes and sprinkle with cheese and serve at once so it doesn't wilt.
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Reviews in English (1)
1
This is dibetic bliss. Now we can have such a nice ceasar salard. Thank you for sharing ( I d give you a hug if I could) - 23 Mar 2014
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