Caesar Salad with Parmesan Fries


For parmesan fries
Russet potatoes 660 Gram , peeled and cut into fries
Dijon mustard 3 Teaspoon
Worcestershire sauce 3 Tablespoon
Allspice 2 Teaspoon
White wine vinegar 2 Teaspoon
Olive oil 1/4 Cup (4 tbs)
Salt 1 Pinch
Parmigiano reggiano 1/2 Cup (8 tbs)
For caeser salad
Garlic clove 1 Large
Anchovy fillets 3
Dijon mustard 1 Teaspoon
Red wine vinegar 1/2 Teaspoon
Egg yolk 2 (Pasteurized)
Olive oil To Taste
Lemon juice To Taste
Worcestershire sauce To Taste
Other ingredients
Bacon rashers 6
Romaine lettuce heads 2 Small , sliced



Peel the potatoes and slice it to fries.

In a large bowl add the potatoes, mustard, worcestershire sauce, allspice, vinegar and olive oil. Toss it well.

Place it on a baking tray and place it in the oven at 350F/180C for 30 mins, then 425F/220C until golden brown.

Meanwhile, for the Salad dressing, In a mortar add the garlic, anchovies, mustard and red wine vinegar and grind it well. To it add egg yolks and whisk it.

To the dressing mix, gradually add the olive oil and whisk it well to blend it in. Till its nice and shiny. Add lemon juice and worcestershire sauce.

Transfer the dressing to a bowl and place it in the fridge.

Once the fries are done sprinkle it with parmesan cheese. Bake it till the cheese melts

Cook the bacon on the pan to your liking. Once done place it on a paper towel.

Into a large bowl add sliced romaine lettuce, dressing, cheese, crispy bacon and toss well.


Serve in a platter with fries.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 409Calories from Fat 216

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 465 mg19.38%

Total Carbohydrates 35 g11.7%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet