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T A K EC IHTI C O UPTI C SN I DI C E Potato caesar salad Packed with flavour, crispy potatoes replace croutons in this version of the classic salad. 1kg baby potatoes, washed and halved Olive oil, for roasting and dressing Salt and milled pepper 3 heads cos lettuce, leaves separated 3-6 eggs pnpfreshliving.com 44-Picnic COR 2.indd 49 1 packet (200g) streaky bacon Parmesan shavings, for serving 1 clove garlic, grated Handful chopped dill ¼ cup (30g) finely grated parmesan Dressing: ¾ cup (180ml) creamy mayonnaise 1 Tbsp (15ml) wholegrain mustard 6 anchovy fillets, chopped Juice (30-60ml) of ½-1 lemon SERVES 6-7 (as a side) Preheat oven to 200°C. Toss potatoes in oil, season and roast until golden (25-30 minutes), tossing three times during cooking. Boil eggs for 6-7 minutes (soft-boiled). Fry bacon until crispy. Remove potatoes from oven and cool. Whisk dressing ingredients together and toss through potatoes. Place lettuce leaves in a bowl or platter and scatter with potatoes. Top with bacon, eggs and parmesan shavings. Dress with a little olive oil just before serving. PAIR WITH DANIE DE WET LIMESTONE HILL CHARDONNAY, R105 Fresh Living – Spring 2021 | 49 2021/08/20 13:59