Crispy Potato Caesar salad


  1. Pre-heat the oven to 200 fan. Tip the potatoes into a roasting tray and drizzle over the oil and season well. Toss together and roast for 30 minutes. Drape the bacon around the potatoes, towards the edge of the tray is best where it’s hottest, and cook for 15-20 minutes or until the bacon is crispy and potatoes golden. Remove from the oven and leave to cool for about 10 minutes whilst you make the sauce.
  2. Put the anchovies into a bowl or pestle and mortar with the garlic and a pinch of salt. Mash into a paste.
  3. Put the egg yolk into a mixing bowl and add the mustard, red wine vinegar and a pinch of salt and pepper. Whisk together. Add the oil, whisking continuously, a little at a time until combined and glossy. Add the Parm and whisk together. check the seasoning and add salt and pepper to taste.
  4. Add the slightly cooled potatoes, lettuce and spring onions. Rip in the bacon and toss together. Tip onto a serving plate and grate over some more parmesan, Serve immediately.


For the salad
750g new potatoes, halved
4 tbsp olive oil
4 streaky bacon
100g cos lettuce, roughly chopped
4 spring onions, finely chopped

For the sauce
2 anchovy fillets in oil, drained
1 clove garlic
1 egg yolk
2 tsp Dijon mustard
1 tsp red wine vinegar
45ml olive oil
15g parmesan cheese, grated plus extra for serving
Salt and pepper

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