Leslie Kenton's Caesar Salad with Potato Croutons

A wheat-free version of the traditional salad, The potato croutons add flavour and substance

One day, I hit upon the idea of making potato croutons for a wheat-free Caesar salad. Crispy oven-baked gems with traditional Caesar dressing complete with a raw, free range, organic egg is great. But don’t try to make this dressing with a battery egg; for there is always the possibility of salmonella

For the salad
2 heads of romaine lettuce
100g Parmesan cheese, shaved not grated
12 anchovy fillets, drained and cut in thirds
Maldon sea salt and freshly ground pepper

For the croutons
3 medium new potatoes
1 tbsp extra-virgin olive oil
2 garlic cloves, finely chopped
1/3 tsp dried Cajun seasoning or 1 tsp fresh
Maldon sea salt
3 tbsp finely grated Parmesan cheese

For the dressing
3 medium-sized lemons, juiced
¼ garlic clove, finely chopped or crushed
4 tbsp extra-virgin olive oil
several dashes of Worcestershire sauce
1 free-range organic egg

To prepare the croutons, first preheat the oven to 220°C/ 425°F/gas mark 7. Spray a non-stick baking sheet with vegetable cooking spray or wipe with olive oil. Wash the potatoes, leaving on the skins, cut them in wedges 15mm wide and then again to make cubes. Drain the potato chunks in a colander and spread them out on a double layer of paper towels to dry. Mix together the olive oil, pepper, salt, finely grated parmesan and Cajun seasoning in a large bowl and drop the potato cubes into it using your fingers to coat them. Add a bit more olive oil if you need it. Bake the potato chunks for 15 to 20 minutes, turning them occasionally so they brown evenly. Remove from the oven and drain on double layers of paper towels to cool. To prepare the dressing, mix together the lemon juice, garlic, olive oil and Worcestershire sauce in a small bowl. Break the whole egg into the jar and whisk with a fork or whisk to blend well. Then, for the salad, wash and dry the romaine leaves. Tear the leaves into chunky morsels, wrap them in a clean tea towel and chill in the refrigerator until needed. Place the Romaine chunks in a large, flat salad bowl, add the cooled potato croutons and pour the freshly made salad dressing over all. Add the anchovies and season. Toss and serve topped with shaved Parmesan.

Source: Cook Energy by Leslie Kenton (Ebury, £16.99)

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