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Caesar salad with eggs & Jersey Royals
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Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 Minutes
500g Waitrose & Partners Jersey Royal New Potatoes, halved
1 tbsp essential
Waitrose Olive Oil
3 garlic cloves, unpeeled
6 medium British
Blacktail Free Range Eggs
300g pack fine green beans, trimmed
4 tbsp essential Waitrose Low Fat Natural Yogurt
2 tbsp essential Waitrose Half Fat Mayonnaise
½ tsp Worcestershire sauce
15g essential Waitrose Parmigiano Reggiano,finely grated, plus extra shavings to serve
2 heads of essential Waitrose Romaine Lettuce Hearts, roughly chopped
1 Preheat the oven to 200˚C, gas mark 6. Toss together the potatoes, oil and garlic cloves and arrange on a non-stick baking tray. Roast for 25 minutes, stirring halfway, until tender.
2 Meanwhile, lower the eggs into a large saucepan of simmering water and cook for 7 minutes, adding the beans for the final 2 minutes. Drain everything in the pan and rinse under cool water. Peel and quarter the eggs.
3 Remove and discard the skin from the cooked garlic cloves, trim, then mash in a bowl. Stir in the yogurt, mayonnaise, Worcestershire sauce and cheese. Season and add 1 tbsp warm water from the kettle to loosen. Arrange the lettuce, potatoes, eggs and beans on plates and spoon over the dressing, adding extra shavings of the cheese and a grinding of black pepper to serve.
Cook’s tip: For even more protein, you could add rashers of crispy bacon, shredded leftover roast chicken or grilled king prawns.
Typical values per serving:
High in protein