Roasted Potato and Bacon Caesar Salad

I love Caesar salad and you probably do, too. I've rarely met anyone who doesn't. But let's be honest and say that there's not much to it. Yes it has delicious garlicky toasted croutons but mostly it's a delivery vehicle for Caesar dressing. That's what we really love, isn't it?

So I decided to add a little substance to the salad by substituting garlicky roasted potatoes for the croutons. I also tossed in some crispy bacon just because it tastes so good with potatoes and Caesar dressing.

I used Idaho red creamer potatoes because their higher starch content helps them hold up to the dressing. Speaking of which, I did use anchovies. We've all seen Caesar dressing recipes with all kinds of substitutions but that restaurant dressing we all love so much - it's made with anchovies. A little tin of them was less than $2 at my supermarket and by the time the food processor was done with them, there was only flavor left. Caesar dressing flavor...which goes so good with potatoes. Enjoy!

by Hungry Couple

Prep Time: 20 Minutes

Cook Time: 45 Minutes

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Ingredients (4 Servings)

• 1 lb. Idaho baby red creamer potatoes
• 1 Tablespoon olive oil
• 1 Clove garlic, peeled and minced
• Salt and pepper to taste
• 4 Cups romaine lettuce leaves
• 4 Slices bacon, cooked crispy
• 
  
• Caesar Dressing:
• 2 Anchovy filets
• 1 Clove garlic, peeled and minced
• 2 Tablespoons mayonnaise
• 1 Tablespoon mustard
• 1 Teaspoon white vinegar
• 1 Teaspoon lemon juice
• 1 Tablespoon grated Parmesan cheese
• 1/4 Cup olive oil
• Salt and pepper to taste

Instructions

Add the potatoes to a pot of boiling water, lower the heat and simmer for 15 minutes. Drain and set aside to cool just long enough to be handled. Peel and slice in half.

Pre-heat the oven to 400 degrees.

Add the tablespoon of olive oil and the garlic to a pan and saute for one minute. Add the potatoes, stir to coat and season lightly with salt and pepper. Be careful not to over-salt because the dressing will be salty. Place on a sheet pan lined with parchment paper and roast in the oven for 30 minutes or until the potatoes are a light golden brown.

Make the dressing by combining the anchovies, garlic, mayonnaise, mustard, vinegar, lemon juice and Parmesan cheese in a small food processor. Puree and then, with the machine running, slowly pour in the olive oil. Season with pepper and salt, if desired, although it will probably be salty enough.

Divide the lettuce evenly onto four plates, top each with potatoes, drizzle with the dressing, crumble the bacon on top and grate on some additional Parmesan cheese, if desired.

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I was compensated for creating this recipe but my opinions are always my own. Thank you for supporting the products and foods I love and use in my kitchen.