Phil Cooks Live From Terry's Allotment 🪴
The sun's been shining down on the Rhondda valley and Terry's allotment is in full bloom! To celebrate the latest harvest, Phil Vickery is cooking live from the allotment turning Terry's freshly picked produce into a delicious Caesar Salad with Jersey Royals and Crispy Bacon!
Caesar Salad With Jersey Royals & Bacon
Serves 4-6
Ingredients:
For the dressing
2 medium egg yolks
1 clove garlic finely crushed
1 tbsp white wine vinegar
1 tbsp Dijon mustard
1/4 tsp black pepper ground
1 x 35g tin anchovies in oil
150mls vegetable oil
50mls extra virgin olive oil
100mls cold water
juice half a lemon
pinch sugar
500g streaky bacon, chopped
500g new potatoes, parboiled, skin on, cut lengthways
200g baby broad beans, skin on
4 or 5 long sliced spring onions
150g broccoli florets, small pieces
1 clove garlic finely crushed
Baby lettuces, halved
Method
1. To make the dressing, Place the egg yolks, garlic, vinegar, mustard, black pepper, anchovies and blitz until smooth. Then add the oils in a thin stream to emulsify. Add a little water to let down to the right consistency. Finally add the lemon juice and check the seasoning. The dressing should coat the leaves nicely but not be too thick. If the dressing is too thick then add a touch of water.
2. In a pan over a medium heat, add the bacon and start to cook, then add the broad beans, onion and broccoli and continue to cook. After 2 minutes, add the garlic and continue to cook until the bacon is crispy and the green vegetables are warmed through and cooked with a slight browning.
3. In a separate pan over a medium heat, sautee the par boiled potatoes until slightly golden and fully cooked through.
4. To build the salad, take the lettuce and place into a serving dish, followed by the bacon and vegetable mix, then dress the whole salad with the dressing. Serve alongside the potatoes.