Roast Potato and Brussels Sprout Caesar Salad Recipe - Great British Chefs
Use your leftover roasties in place of croutons in this fun spin on a traditional Caesar salad. We’ve added leftover sprouts too but you could use cooked Tenderstem broccoli or sugar snap peas.
Ingredients
- 8 roast potatoes
- 8 Brussels sprouts, cooked
- 1 Cos lettuce , thickly sliced
- 1/4 red onion, very finely sliced
- 3 anchovy fillets, drained
- 1 garlic clove
- 2 tsp Dijon mustard
- 2 tsp white wine vinegar
- 50ml of olive oil
- 1 handful of grated Parmesan, grated
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