Potato Caesar Salad

Name: Potato Caesar Salad
Cuisine: Mexico
Ingredients: 2 oz (50 g) Parmesan, freshly grated; Sea salt and freshly ground black pepper; ½ teaspoon Worcestershire sauce; 3 tablespoons lemon juice; 6–8 tablespoons olive oil; 2 eggs; 2 small cos lettuces; 1 clove garlic, finely chopped; 6–8 tablespoons sunflower oil; 4 medium potatoes, scrubbed and diced

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Caesar Salad was created by Caesar Cardini at his restaurant in Tijuana in the 1920s. He made theatre out of assembling the salad in front of guests. There were no potatoes in the salad, so this is a bastardised version of his original recipe with potatoes replacing the croutons.

Ingredients

4 medium potatoes, scrubbed and diced
6–8 tablespoons sunflower oil
1 clove

Mexico
June
Vegetarian

Method

Heat the oil in a frying pan and add the potatoes and brown them over a high heat. Lower the heat, add the garlic and cook until the potatoes are tender. Remove, drain on kitchen paper and keep warm.

Separate the lettuce leaves and wash if necessary. Put into a large bowl. Put the eggs in boiling water for just 1 minute, then remove and scrape the barely cooked white and yolk out of the