Caesar Salad with Eggs and New Potatoes

25/08/2020

Brighten your day, come rain or shine with this nutritious and simple salad, the perfect fuss-free, high-reward dinner. This salad works like a charm, the addition of boiled eggs and new potatoes gives it a lovely texture and extra flavour.

Serves: 4

Prepare: 15 minutes

Cook: 25-35 minutes

Ingredients:

  • 500g new potatoes
  • 1 tbsp olive oil
  • 3 garlic cloves, unpeeled
  • 6 organic eggs
  • 300g fine green beans
  • 4 tbsp natural yogurt
  • 1 tsp wholegrain mustard
  • 1 tbsp lemon, juice
  • salt and pepper, to taste
  • 15g parmigiano reggiano, finely grated, plus extra shavings to serve
  • 2 heads romaine lettuce hearts, roughly chopped

1. Preheat the oven to 200°C, gas mark 6. Toss together the potatoes, oil and garlic cloves and arrange on a non-stick baking tray. Roast for 25-35 minutes, stirring halfway, until tender.

2. Meanwhile, lower the eggs into a large saucepan of simmering water and cook for 7 minutes, adding the beans for the final 3 minutes. Drain everything in the pan and rinse under cool water. Peel and quarter the eggs.

3. Remove and discard the skin from the cooked garlic cloves, trim then mash in a bowl. Stir in the yogurt, mustard and cheese, season to taste. Add 1 tbsp warm water from the kettle to loosen, if liked.

4. Arrange the lettuce, potatoes, eggs and beans on plates and spoon over the dressing, adding the extra shavings of the cheese and a grinding of black pepper to serve.

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