This is a summer salad smash up that is long over-due. Both classic salads in their own right, together they make for a knock out summer side-dish. The creamy boiled potatoes are the perfect match for the tart umami flavours of the Caesar salad dressing.
1 1/2 lbs mini potatoes, cut in half
3/4 cup cubed pancetta (or bacon)
3 cups torn hearts of Romaine lettuce
1 tbsp dijon mustard
1 tbsp anchovy paste (or canned anchovies mashed)
1 clove garlic, minced
1 tbsp lemon juice
2 tsp red wine vinegar
1/4 cup mayonaisse
4 tbsp canola oil
1/4 cup finely grated parmesan
1/4 tsp freshly ground pepper
Cook the potatoes in boiling water until fork tender, drain and cool completely.
Cook pancetta until crispy, remove from fat and place on a paper towel.
In a large bowl whisk together Dijon mustard, anchovy paste, lemon juice, red wine vinegar, mayonnaise, canola oil, parmesan cheese and ground pepper.
Into the dressing add the cooled cooked potatoes, pancetta and Romaine lettuce.
TIP: If you want to make this recipe ahead, leave out the Romaine lettuce. Just before you serve it add in the Romaine and toss to combine.
For a printable version click here.