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    For 4 folks

  • Time icon

    Dealing with time 20 min
This asparagus, egg and potato Caesar salad is topped with a creamy home dressing and golden parmesan croutons.

Profit from UK asparagus season, with over 60 asparagus recipes, together with asparagus, ham hock and potato salad.

Vitamin: per serving

energy
730kcal
Large
46.9g (11.6g saturated)
Protein
29.7g
Carbohydrates
44.3g (3.6g sugars)
Fiber
5.7g
Salt
1.4g

Vitamin: per serving

energy
730kcal
Large
46.9g (11.6g saturated)
Protein
29.7g
Carbohydrates
44.3g (3.6g sugars)
Fiber
5.7g
Salt
1.4g

Elements

  • 200g sourdough bread
  • 50 g grated Parmigiano Reggiano
  • 2 tablespoons olive oil
  • 4 massive free-range eggs, plus 2 massive free-range egg yolks
  • 500g new potatoes
  • 250g asparagus ideas
  • 6 anchovy fillets
  • 1 small clove of garlic
  • 1 teaspoon dijon mustard
  • 170ml sunflower oil
  • 5 tablespoons grated Parmigiano Reggiano
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped chives
  • 60g watercress

Technique

  1. Warmth the oven to 180°C convection/gasoline 6. Reduce the sourdough bread into 2cm items and blend in a big bowl with 50g of grated Parmigiano Reggiano and a couple of tablespoons of olive oil. Unfold evenly on the baking sheet and bake for quarter-hour till golden brown. Put apart.
  2. In the meantime, carry a big pot of water to a boil and cook dinner 4 massive free-range eggs of their shells for 7 minutes. Drain and plunge the eggs into ice water to chill. Peel and put aside. Fill the pan with chilly water, add a big pinch of salt and the brand new potatoes. Convey to a boil, then simmer for quarter-hour till virtually tender. Add 250 g of asparagus tricks to the pan and cook dinner for 1-2 minutes extra, then drain. Refresh the asparagus in ice water and reserve the potatoes.
  3. To make the French dressing, chop the anchovy fillets and garlic clove on a board with a pinch of salt, then use the flat of your knife to mash them right into a paste. In a glass bowl, whisk the anchovy paste with the big free-range egg yolks and 1 tsp of dijon mustard. Very slowly stir within the sunflower oil, beginning one drop at a time, whisking to kind a thick emulsion, then add the remaining oil in a gradual stream, whisking on a regular basis. If the dressing turns into too thick, add a drizzle of lemon juice to loosen it up and proceed till all of the oil is used. Stir in 5 tablespoons grated Parmigiano Reggiano and season to style with extra lemon juice, salt and black pepper.
  4. Reduce the eggs into quarters. Reduce the asparagus ideas in half lengthwise, reduce the potatoes into thick slices, then combine with a tablespoon of finely chopped parsley and chives, 60 g of watercress and half of the ready croutons. Divide amongst plates, garnish with eggs and sprinkle with remaining croutons. Drizzle with French dressing and serve with shavings of parmesan, should you like..

scrumptious. ideas

  1. use it: Use leftover Caesar dressing in sandwiches, with uncooked greens or as an accompaniment to chilly meats.
  2. Put together as much as step 4 as much as a day upfront. Retailer the whole lot individually, tightly coated, within the fridge till able to assemble. The dressing will thicken a bit, so add just a little water to loosen it up earlier than serving.

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