Crispy Caesar Salad

Crispy Potato Caesar Salad is the perfect combination of salad leaves in a creamy Caesar mayonnaise topped with homemade crunchy potato crisps.

30 minutes

potato crisps 40 minutes +

180ºC

Ingredients

Salad
1 large Romaine lettuce

- or Cos, washed
2 small Baby Gem lettuce

- washed
2 ripe avocado

- cubed
1 telegraph cucumber

- peeled, cut into chunks
Handful of cherry tomatoes

- washed, halved
Caesar Dressing
3 anchovies
1 tsp capers
3 garlic cloves

- crushed
2 egg yolks
200ml extra virgin olive oil
90g Parmigiano Reggiano cheese

- grated
1 tbsp Worcestershire sauce
Freshly ground black pepper
Sea salt

- to taste
1 lemon

- zest and juice
2 tsp Dijon mustard
Crispy Potatoes
2 large potatoes

- peeled, cut thin slices
3 tbsp extra virgin olive oil
Lots of freshly ground black pepper

Instructions

Prepare potato crisps:
01 Line a flat baking tray with non stick paper (you will need 2) Peel and thinly slice the potatoes. Lay flat on the baking trays, season with the oil and black pepper and roast in a hot oven until crispy. When crisp, remove from the trays, lay in a bowl lined with kitchen paper and allow to become cold. Keep until required.
Prepare caesar dressing:
02 In a small bowl, add all the ingredients for the dressing and blend together using a whisk until a thick paste has formed. Keep to onside. If prefer place all ingredients into a food processor and blend until smooth. Keep to onside.
Assemble:
03 In alternating layers place all the salad ingredients i.e lettuce, cucumber, tomatoes and avocado, into an attractive serving bowl. Dollop heavily all over the salad spoonfuls of the caesar dressing and finally top with the potato crisps.
Serve:
04 Take to the table and enjoy as a main salad on its own or as an accompaniment for a barbecue.

Notes

The Caesar dressing can be made the day before but beware it will thicken. If this happens add a small amount of warm water to thin. Do not add the potato crisps too early, ad they may soften from the moisture of the salad leaves.