Mini potatoes bulk up this Caesar, making it the main attraction. Use red, white, blue or golden mini potatoes, or fingerlings if they are available. Count on 6 to 8 servings if you’re serving it as an appetizer or a side salad.
Makes 4 main course servings
1 lb (500 g) mini potatoes
8 oz (250 g) thick sliced (old-fashioned) bacon
2 oz (60 g) chunk Parmigiano Reggiano cheese
8 cups (2 L) lightly packed mixed salad greens
½ cup (125 mL) Newman’s Own® Creamy Caesar Dressing
1. PLACE potatoes in saucepan and add cold salted water to cover. Bring to a boil. Reduce heat to medium, cover and cook for 15 minutes or until tender when pierced with tip of sharp knife. Drain. Set aside to cool to room temperature.
2. CUT bacon slices crosswise into batons, about 1 cm thick. Place in large cold frying pan. Set over medium heat; cook, stirring often, for 10 minutes or until golden. You can spoon out some of the fat if you like as it cooks. With slotted spoon, transfer bacon to paper towel lined plate. Drain.
3. CRUMBLE Reggiano coarsely. Slice cooled potatoes in half. In large bowl, combine Reggiano, potatoes, salad greens and bacon; toss. Add dressing; toss to coat. Serve immediately.
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