Caesar with potatoes and sweet peas
6 servings
20 minutes
Caesar with potatoes and sweet peas is an original interpretation of the classic salad that harmoniously combines the freshness of spring vegetables and the richness of traditional dressing. The origins of the traditional Caesar date back to 1924 when Italian chef Caesar Cardini created it in his restaurant in Mexico. In this version, soft mini potatoes and sweet green peas give the dish a delicate texture and light sweetness, while radishes and red onions add spicy notes. The dressing made from olive oil, lemon juice, Dijon mustard, and garlic highlights the freshness of the ingredients, while grated Parmesan completes the composition with its rich flavor. This salad can be served warm or chilled; it is perfect as a standalone dish or a side for a light dinner.
1
To prepare Caesar with potatoes and sweet peas, steam the potatoes for 10 minutes (or until soft). Add the peas and cook for one minute longer.
- Baby potatoes: 700 g
- Green peas: 240 g
2
Transfer the vegetables to a large bowl. Let them cool slightly. Add radish and onion.
- Radish: 1 bunch
- Red onion: 0.5 head
3
In a small bowl, mix oil, lemon juice, mustard, and garlic. Pour into the parmesan and mix.
- Olive oil: 0.3 glass
- Freshly squeezed lemon juice: 3 tablespoons
- Dijon mustard: 1 tablespoon
- Finely chopped garlic: 1 clove
- Grated Parmesan cheese: 60 g
4
Season with salt and plenty of pepper. Add the dressing to the potatoes and mix thoroughly. You can add more salt and pepper if desired.
- Freshly squeezed lemon juice: 3 tablespoons
- Dijon mustard: 1 tablespoon
5
Serve hot or cool to room temperature.
