Let’s start this salad by roasting our potatoes. These mini yukon golds are my favorite right now!
Drizzle them with a little olive oil and season them up with a bit of salt and pepper. Pop them into a 400 degree oven for 20 minutes…
Then take them out and smash them with the back of your fork!
Put them back into your oven for another 10 minutes or until their skins get nice and crispy.
Crouton making, you know the drill!
Cube some bread (here I used herbed ciabatta) and generously drizzle it with some olive oil. Season your bread with salt, put your bread on a baking tray then slide this into your hot oven for 10 minutes or so.
Just too easy.
Time for the dressing!
Crack an egg into a jar…
We will not be cooking this egg so if the thought of eating a raw egg makes you kind of nervous you could quickly coddle your egg by dropping it into a pot of boiling water for 45 seconds before cracking it into the jar.
If there is still no way your going to eat a raw egg you could always use half a cup of mayo in place of the egg.
Next pour in 1/3 cup of olive oil…
A few drops of Worcestershire sauce…
A teaspoon of anchovy paste…
If anchovy paste makes you squirm, get over it!
I promise, you won’t even know it’s in there.
Next throw in some capers…
2 cloves of minced garlic…
And the juice of half a lemon.
My sister-in-law LeeAnn likes to spice her dressing up with a few dashes of tabasco sauce, yum!
Season your dressing with some salt and pepper, then give this jar a good shake!
Your dressing will seem a little thin at first but don’t worry!
Just pop it in your fridge for a few minutes and it’ll thicken up.
Let’s put this salad together!
Tear up a head of romaine lettuce and arrange it on a platter. Now grate a good amount of fresh parmesan over the leaves.
Throw on your croutons…
And your smashed potatoes…
Now grab a plate, your dressing from the fridge and dish up!
Here’s to conquering busy Mondays and savoring easy Fridays.
- Smashed potatoes
- 1 raw egg
- 1/3 cup olive oil
- few drops Worcestershire sauce
- anchovy paste to taste
- 2 cloves of garlic minced
- juice of half a lemon
- 1 head romaine lettuce
- parmesan cheese
- salt and pepper to taste