Jersey Royal Caesar Salad

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  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 15-20 mins
  • Difficulty: Very Easy
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Jersey Royal Caesar Salad

You know when Spring has arrived when the Jersey Royals appear on the shelves. Lovely!

Ingredients

  • 500g pot roasted Jersey Royal potatoes, warm
  • 1 head Romaine or Cos lettuce, roughly sliced
  • 100g long shaved Parmesan slices
  • 3 slices Ciabatta bread, cubed and lightly fried
  • 2 boiled eggs, cut into ¼'s
  • Caesar Dressing
  • 3 medium egg yolks 40g
  • 1 clove garlic crushed
  • 1 tbsp sherry vinegar
  • 2 tsp Dijon mustard
  • ½ tsp black pepper ground
  • 20g salted anchovies 
  • 100ml vegetable oil
  • 100mls olive extra virgin
  • 100mls cold water, approx.
  • lemon juice to taste
  • pinch sugar

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Method

  • Place the egg yolks, garlic, vinegar, black pepper, mustard and blitz until smooth in a liquidiser or using a stick blender.
  • Then add the oils in a thin stream to emulsify.
  • Add a little water to let down to the right consistency.
  • Finally add the lemon juice and check the seasoning.
  • The dressing should coat the leaves nicely but not be too thick.
  • If the dressing is too thick then add a touch of water.

 

  • Slice the warm potatoes into slices about 1cm thick, so they don’t break up.
  • Place into a bowl, then add the lettuce leaves, then add some dressing and coat the leaves well
  • Stir the bread cubes through.
  • Place in deep bowls and top with boiled egg and slices of Parmesan cheese.

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