Roast potato and brussels sprout Caesar salad
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Ingredients
- 8 roast potatoes
- 8 Brussels sprouts, cooked
- 1 Cos lettuce , thickly sliced
- 1/4 red onion, very finely sliced
Dressing
- 3 anchovy fillets , drained
- 1 garlic clove
- 2 tsp Dijon mustard
- 2 tsp white wine vinegar
- 50ml of olive oil
- 1 handful of grated Parmesan , grated
Method
1
If your roasties have gone a bit soft, pop them into the oven (covered with foil) to reheat at 180C for 10 minutes, then remove the foil and cook for a further 5 minutes
2
In a pestle and mortar, mash the anchovies and garlic with a pinch of salt
- 3 anchovy fillets , drained
- 1 garlic clove
3
In a mixing bowl large enough to hold the salad, add the egg yolk, mustard, vinegar and some salt and pepper. Whisk everything together then add a little of the oil, whisking continuously. Continue adding the oil a little at a time until the dressing emulsifies. Whisk in the anchovies and garlic followed by the grated cheese and check the seasoning
- 2 tsp Dijon mustard
- 2 tsp white wine vinegar
- 50ml of olive oil
- 1 handful of grated Parmesan , grated
4
Toss with the potatoes, sprouts, lettuce and onion and serve topped with more grated Parmesan
- 8 roast potatoes
- 8 Brussels sprouts, cooked
- 1 Cos lettuce , thickly sliced
- 1/4 red onion, very finely sliced
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Roast potato and brussels sprout Caesar salad
