Avocado, bacon and potato salad with Caesar dressing
Avocado, bacon and potato salad is an easy recipe that is packed with flavour. We have slightly reduced the fat content of the Caesar dressing, but the salad remains a winner. If serving to vegetarians, replace the bacon with marinated anchovies from the deli counter.
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 3
2 large eggs
2 garlic cloves
1tsp dried English mustard powder
6 anchovy fillets in oil, drained
1dsp Worcestershire sauce
4 to 6 drops Tabasco sauce
1dsp white wine vinegar
75ml (3fl oz) extra virgin olive oil
1dsp reduced fat crème fraîche
2tbsp grated fresh Parmesan cheese
250g (9oz) small Jersey Royal potatoes
8 slices smoked streaky, rindless bacon
1 small head cos lettuce, washed and torn
2 small ripe avocados, peeled and cut into large chunks
1 For the dressing, put the eggs in a pan of water and bring to the boil. Boil for 3 minutes, then cool under running water. Peel eggs and put in a blender, scraping the shells with a teaspoon to remove any set egg white. (Raw eggs can be used, but cooking them gives the dressing more texture.)
2 Add the garlic, mustard, anchovies, Worcestershire sauce, Tabasco and white wine vinegar. Blend together and gradually pour in the olive oil in a thin stream. When all the oil has been added, transfer the dressing to a bowl and stir in the crème fraîche and half the Parmesan cheese.
3 Boil the new potatoes in salted water until cooked. Drain and, while still hot, stir in 2tbsp of the Caesar dressing. Meanwhile, grill the bacon until very crisp, then cool and chop into large pieces.
4 Put some of the lettuce leaves into a large salad bowl. Add a few warm potatoes, sprinkle over some crispy bacon, a few chunks of avocado and a little of the Caesar dressing. Continue to layer the ingredients, as above, until all used up. Sprinkle with the remaining Parmesan cheese and serve.
Per serving: 493cals, 44g fat, 12g saturated fat, 11g carbohydrate, 2g fibre
