Shelby’s Cookbook
Crispy Potato Caesar Salad
3 servings
porsi-
total waktuBahan-bahan
1 ½ lbs baby yukon gold potatoes, cut into 3/4 inch pieces.
1 tbsp kosher salt, plus more as needed
1/2 tsp baking soda
3 tbsp olive oil, divided
Freshly ground black pepper
1/4 cup Greek-style yogurt
1 tbsp fresh lemon juice
2 oil-packed anchovy filets, minced
1 garlic clove, minced
1 tsp dijon mustard
1 large heart romaine lettuce, roughly chopped
2 cups arugula
1/4 cup grated parmesan (or 1 tbsp nutritional yeast)
Flaky sea salt for serving
Petunjuk
Preheat the oven to 425° F, preferably set to convection mode/fan. (see notes for airfryer instructions).
Bring a large pot of water to a boil. Add the potatoes, baking soda and 1 tbsp kosher salt. Boil for 12-15 minutes or until very soft.
Drain the potatoes and allow toss with olive oil. Season with kosher salt and freshly ground black pepper. Spread the potatoes on a baking tray and roast for 20-25 minutes, tossing halfway, until golden brown and crisp.
Meanwhile, make the Caesar salad. In a large bowl, whisk together the greek yogurt, lemon juice, anchovies, garlic and dijon mustard.
When ready to serve, Add the romaine lettuce, arugula and parmesan. Toss to combine. Serve topped with crispy potatoes and flaky sea salt.
Nutrisi
Ukuran Porsi
1
Kalori
412
Total Lemak
23 g
Lemak Jenuh
4 g
Lemak Tak Jenuh
17 g
Lemak Trans
0 g
Kolesterol
28 mg
Natrium
1472 mg
Total Karbohidrat
40 g
Serat Diet
4 g
Total Gula
3 g
Protein
13 g
3 servings
porsi-
total waktu