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Caesar Salad with Parmesan Potato Croutons

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Ingredients 

For the salad:

  • 2 large russet potatoes washed, peeled and small dice
  • Avocado or olive oil
  • Salt and pepper to taste
  • 1 head of romaine washed, chopped and dried
  • Grated Parmesan to taste
  • Minced parsley to taste (optional)

For the Caesar Salad dressing:

  • 2 cloves garlic
  • 1 tsp anchovy paste optional
  • 2 tbsp lemon juice
  • 1 1/2 tsp dijon mustard
  • 1 tbsp white wine vinegar
  • Salt peppper to taste
  • 1/2 cup olive oil
  • 1 1/2 tbsp mayo

Directions 

  • Rinse the diced potatoes under cold water to remove excess starch. Dry them off with a paper towel, then toss in 2-3 tbsp of oil. Season with salt and pepper. Grate Parmesan onto the potatoes and toss until evenly coated. Line an air fryer basket with foil and spray with nonstick spray or spread oil onto it with a paper towel or brush. Grate Parmesan onto the foil, then place potatoes on top. Grate parmesan on top. Air fry at 400 for 10 minutes. If the bottom of the potatoes aren’t as crispy as the top, remove the foil and put them back into the air fryer basket. Air fry for 5 more minutes until crispy all over. If making in the oven, bake for 15-20 minutes at 425F.
  • In the meantime, make the salad dressing. Whisk together the garlic, anchovy, mustard, mayo, lemon juice and vinegar. Slowly whisk in the olive oil. Season with salt and pepper. If you want it thinner, add a splash of water or vinegar to thin it out.
  • Dress the salad and toss with Parmesan and parsley. Top with the crispy potatoes and serve!