Healthy living

Potato caesar salad

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Serves: 4


  • 3 medium potatoes
  • 4 slices (50g) pancetta or lean ham
  • 2 slices rye bread
  • 1 large cos lettuce, washed and dried
  • 45g can anchovy fillets (optional)
  • 1 tablespoon grated Parmesan cheese


  • 1 teaspoon mustard
  • 1 clove garlic, chopped
  • ½ cup low-fat natural yoghurt
  • 2 sprigs parsley or basil, chopped
  • 1 teaspoon lemon juice


1. Boil potato for 15 minutes until tender. Drain, cool and cube.

2. Grill Pancetta until crisp. Cool and break into pieces, drain on paper towels.

3. In the same pan toast the bread on each side and cut into cubes.

4. Tear lettuce into pieces.

5. Rinse anchovy fillets in warm water and dry on paper towels to remove excess salt and oil. Reserve half the fillets for the dressing.

6. Combine all salad ingredients in a serving bowl.

7. Mash reserved anchovy fillets and stir in mustard, garlic, yoghurt and herbs. Use the lemon juice to achieve correct consistency.

7. Drizzle dressing over salad.


  • Serving suggestion: add 1 cooked chicken breast, sliced for a main meal salad.
  • 7 serves of vegetables in this recipe.

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