Imagine all the classic Caesar ingredients with fuller-for-longer potatoes and courgettes. Sounds good right!
Caesar Potato Salad
Prep time: About 10 minutes
Cook time: About 15 minutes
500g New potatoes
100g Pancetta slices, cut in half, or 6 rashers smoked streaky bacon, cut into three
4 Spring onions, thickly sliced
1 Courgette, thinly sliced
2 Cos lettuces, roughly chopped
3tbsp Caesar dressing
Parmesan cheese, grated to serve (optional)
Scrub the potatoes, cut each in half lengthways and then in half again.
Place potatoes in a large plastic microwave proof bowl, rinse them with water, drain and cook for seven to eight minutes covered with a plastic plate or cling film. (The potatoes will cook quicker if not packed too densely – bigger bowl in thinner layer works best!).
Or you can place the potatoes in a pan with just enough boiling water to cover them. Put the lid on, bring to the boil and simmer for 15-20 minutes or until tender, drain.
Place pancetta or bacon in a pan and dry-fry until crispy. Add spring onions and courgette, cook until very slightly softened. Allow potatoes to cool slightly.
Place lettuce in a layer on the bottom of a dish or plate, pile on the potatoes and pancetta mixture. Serve drizzled with dressing and sprinkled with cheese.
For more great recipes visit www.manyfacesofpotatoes.co.uk.
Will you be giving this a try?
CAESAR SALAD & HOMEMADE THIN CHIPS RECIPE
TROUT, WATERCRESS AND SPELT SALAD
BLACK PUDDING & BACON BREAKFAST SALAD