Potato-caesar salad

By Andrea Buckett
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A twist on the classic that brings lots of filling nutrients. 

SERVES
1
 TO
2
TOTAL TIME

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

  1. Cook the potatoes in boiling water until fork tender, drain and cool completely.
  2. Cook pancetta until crispy, remove from fat and place on a paper towel.
  3. In a large bowl whisk together Dijon mustard, anchovy paste, lemon juice, red wine vinegar, mayonnaise, canola oil, parmesan cheese and ground pepper.
  4. Into the dressing add the cooled cooked potatoes, pancetta and Romaine lettuce.
  5. 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.

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