Name: This Charred Potato Caesar Salad is a tasty twist on a classic
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4-6
Ingredients: 1kg washed kipfler potatoes; 1 tbsp extra virgin olive oil; 100g packet sliced prosciutto; 2-pack baby gem lettuce, cut into quarters; 3 green onions, thinly sliced; ⅓ cup Caesar style dressing; ½ cup finely grated parmesan

This Charred Potato Caesar Salad is a tasty twist on a classic

This delicious side could easily be a lighter main.

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Serves 4-6

Prep

Cook

30M

Total

35M

We’re obsessed with this salad!

TIP – Kipfler potatoes are sold at most greengrocers. If unavailable, use baby white potatoes instead.

Ingredients

1kg washed kipfler potatoes

1 tbsp extra virgin olive oil

100g packet sliced prosciutto

2-pack baby gem lettuce, cut into quarters

3 green onions, thinly sliced

⅓ cup Caesar style dressing

½ cup finely grated parmesan

Method

Step 1

Place potatoes in a large saucepan. Cover with cold water. Bring to boil. Boil for about 10 mins, until just tender. Drain and cool slightly. Cut potatoes in half lengthways. Drizzle with oil. Season with salt and pepper.

Step 2

Heat a barbecue grill over medium-high heat. Add potatoes. Cook for about 3 mins on each side, or until charred. Remove.

Step 3

Meanwhile, arrange prosciutto slices in a single layer on a baking paper-lined oven tray. Top with another sheet of baking paper and another oven tray.

Step 4

Cook in a 180°C preheated oven for 10 mins. Remove top tray and baking paper. Cook for a further 5-7 mins, until crisp. Remove and cool slightly. Crumble into pieces.

Step 5

To serve, arrange lettuce and potatoes on a serving platter. Top with onion. Drizzle over dressing. Sprinkle with prosciutto and parmesan.

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