- Main dishes, Side dishes
Caesar-style Parisian potato salad
Cooking 15 minutes
Preparation 25 minutes
4 servingsIngredients
Caesar dressing
15 ml (1 tbsp.) of Dijon mustard
1 egg yolk
85 ml (1/3 cup) of olive oil
The juice of half a lemon
1 small clove of garlic, finely chopped
1 anchovy fillet, finely chopped
30 ml (2 tbsp.) of grated parmesan
Salt and pepper to taste
Salad
1 pack (368 g) of Florette Parisian potatoes
6 slices of bacon cooked and chopped
2 hearts of romaine lettuce, cut into large pieces
15 cherry tomatoes, halved
Grated parmesan to taste
Chopped chives to taste
Steps
- In a bowl, mix the mustard and the egg. Add the oil in a trickle and whip the vinaigrette, whisking constantly until it is well emulsified. Add the lemon juice, garlic, anchovy fillets and parmesan. If the dressing is too thick, add a few drops of water as needed. Adjust the seasoning then reserve in the refrigerator.
- Cut the potatoes in half. Brown for a few minutes in a skillet over medium-high heat with oil. Reserve.
- In a salad bowl, place the lettuce, potatoes, cherry tomatoes, bacon then add the vinaigrette and mix.
- Sprinkle with parmesan and chives.
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