About the recipe Spiciness in the Caesar dressing comes from gochujang, a spicy fermented Korean chilli pasta that’s available in most large supermarkets and from Asian shops (as well as online).In fact, the Caesar dressing is far from traditional, getting its creaminess from tahini rather than mayonnaise and saltiness from capers, instead of anchovies. Serve this as part of a barbeque, or alongside roast chicken, veg or white fish.
About the Recipe
Ingredients
- For the salad:
- 1 kg Root Zero potatoes, cut into chunky 3cm pieces
- 2 sticks of celery, finely sliced at an angle
- ½ cos lettuce, torn into bite sized pieces, or 1 head little gem, leaves roughly torn
- 1 bunch spring onions, finely sliced at an angle
- 14 8⁄10 ml snipped chives
- salt to taste
- For the Caesar dressing:
- 2 garlic cloves
- 29 6⁄10 ml capers in brine, drained
- 1 lemon, zested and juiced
- 9 9⁄10 ml tahini
- 14 8⁄10 ml gochujang
- 30 g parmesan, very finely grated
- Salt & pepper
Directions
- Place the potatoes in a large saucepan and cover with water. Add a tablespoon of salt to the water, cover the pan with a lid and bring to the boil. Cook until tender throughout to the point of a sharp knife, about 22-25 minutes. Meanwhile, tip the celery into a large mixing bowl along with half of the salad leaves. Place the sliced spring onions in a bowl and cover with cold water.
- While the potatoes are cooking, make the dressing. Finely chop the garlic and capers together, almost to a paste, before tipping into a medium mixing bowl along with the lemon zest and juice, tahini, gochujang and parmesan. Stir together with a fork, then add 2-4 tablespoons of water, until the dressing has the thickness of natural yoghurt. Taste and season with salt and pepper.
- When the potatoes are cooked, and importantly, still warm (as this will help them to soak up the dressing), tip them into the bowl with the celery and salad leaves and pour over the dressing. Toss to coat, then layer on a platter with the remaining salad leaves and spring onions. Scatter over the snipped chives and serve warm, or at room temperature.