Caesar Dressed New Potato and Egg Salad

A few weeks back the people from Shrewd PR, and Eddingtons sent me a fabulous little meat thermometer to try out. I'd been waiting for one of these for a while and I was glad that they finally had them in stock again. Yipee!!

Cooking meat can be somewhat of a hit and a miss thing. As a trained Chef, I have my tricks that I use to determine this type of thing, but it can be difficult if you don't have the training or knowledge. Cook it too long . . . and it's burnt. Cook it too quickly . . . and it's raw in the middle. Now you can cook your meat perfectly to the desired doneness that you want. It's foolproof and easy to use. Guaranteed to work when cooking with the Barbeque, Stovetop, Oven or Microwave. This Cooked-Per'fect Complete Reusable Color-Changing Thermometer is good for Beef, Fish, Pork or Poultry.

Just insert it into your meat, wait three seconds and then remove the thermometer and it will indicate precisely by a visible colour change what degree of doneness you have.



I used it on our steaks last night and it did the trick perfectly. I was surprised that it was so accurate! It's also very affordable. You can buy one at Wheesh. com for only £4.95! I know mine will be getting a really big work out this summer as we like to barbeque a lot!



Of course I did not serve the steaks all on their own. I made a tasty potato salad to go along with them, using potatoes that we dug out of our very own garden, our first of the season!



There is no feeling on earth like growing your very own vegetables! It makes you feel very Mother Earth knowing that your very own hands and patience have produced something so tasty from the ground!



You just cannot beat the taste of potatoes that are cooked within minutes of being dug out of the earth. So fabulous. We had some simply boiled the other night (oh so good) and then last night I made us a delicious potato salad with them to go with out steaks. I created a deliciously creamy Caesar Dressing to dress them with and combined them with some shredded baby gem lettuce (again from our own garden) some spring onion (yep from our garden) and then some chopped egg and crispy cooked pancetta.



It was fabulous. Earthy and delicious . . . early summer on your plate!

*Caesar Dressed New Potato and Egg Salad*

Serves 6
Printable Recipe

A deliciously different potato salad with a creamy Caesar dressing,and chock full of other tasty little bits!

700g of new potatoes (about 2 pounds)

4 spring onions, trimmed and chopped

3 TBS chopped fresh flat leaf parsley

1 baby Gem heart, shredded

6 large free range eggs, hard boiled

50g of Parmesan Cheese, grated (scant 1/2 cup)

140g of pancetta cubes, cooked until crisp (about 1/2 cup)

For the dressing:

1 free range egg

1 clove of garlic, peeled and crushed

4 anchovy filets in olive oil

1 1/2 TBS lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire Sauce

150ml of a light fruity olive oil (2/3 cup)

Make the dressing first. Place all the ingredients except for the oil into a food processor. Blitz to a puree, then slowly drizzle in the olive oil through the feeder tube, while keeping the motor running, in a slow and steady stream until thickened and glossy. Season to taste with lots of freshly ground black pepper and some salt if needed. (anchovies are quite salty)

Place the potatoes into a pot and cover with lightly salted water. Bring to the boil and then cook until they are tender, about 15 minutes. (A skewer inserted into one should slide in easily with no resistance.) Drain well. As soon as you can handle them, cut into halves or quarters, depending on the size of them. Place them into a bowl. Combine with the onions, parsley, shredded lettuce and pancetta cubes. Chop the egg and add, along with enough dressing to moisten. Taste and adjust seasoning. Sprinkle on the cheese and serve.

Many thanks to Miriam at Shrewd PR and to Eddingtons!