Caesar Salad with Eggs and Jersey Royals (4)

A recipe for late spring/ early summer from Waitrose. I could happily eat Jersey Royal potatoes daily when they are in season, but my waistline will not allow it. If you like, you could add cooked prawns, chicken or crispy bacon to this salad too.

Caesar Salad with Eggs and Jersey Royals (4)
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Caesar Salad with Eggs and Jersey Royals (4)
Print Recipe
  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.
  4. 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.
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