Baby potato caesar salad

By admin
11 July 2011

Serves 4-6

Preparation time: 15 min

Cooking time: 15-20 min


3 anchovies

10 ml (2 t) Dijon mustard

salt and pepper

80 ml (1/3 c) olive oil

30-45 ml (2-3 T) red-wine vinegar


250 g baby spinach or butter lettuce

350 g baby potatoes, cooked in their jackets

salt and pepper

grated rind of 1 lemon

3 soft-boiled eggs (cooked for 3 minutes)

4 anchovies


Blitz the dressing ingredients in a food processor until smooth.


Arrange the baby spinach or butter lettuce leaves on a serving platter.

Lightly crush the cooked potatoes and arrange them on top of the leaves.

Season with salt and pepper to taste and the lemon rind.

Shell the eggs and arrange them on top.

Garnish with the anchovies and drizzle the dressing over the salad.

Follow YOU on Twitter.

Find Love!