Caesar salad of romain lettuce with potato and egg

Name: caesar salad of romain lettuce with potato and egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 600 g Opperdoezer Round potatoes; 4 medium sized egg; 2 Red pepper; 1 bunch salad onion; 2 afbak baguette; 2 toe garlic; 1 package smoked bacon; 200 g romaine lettuce; 100 ml Caesar Dressing

Recipe of the box with romainesla, potato, egg, red pepper, salad onion, bacon and croutons.

Ingredients

Directions

Peel the potatoes and cut into equal cubes. Boil in salted water for about 15 minutes. Add the eggs for the last 8 minutes.
Drain and remove the eggs from the pan. Let them scare under cold running water. Leave the potatoes with the lid on the pan until use.
Meanwhile, halve the peppers, remove the seeds and cut the flesh into cubes. Cut the salad onion into thin rings.
For the croutons, cut the baguette into pieces of 2 cm. Slice the garlic.
Heat a frying pan without oil or butter and fry the bacon for 3 minutes until golden brown. Turn halfway.
Remove from the pan with a slotted spoon and drain on kitchen paper.
Fry the pieces of baguette in the remaining shortening in 5 min. Golden brown and crunchy.
Add the garlic for the last minute. Change regularly. Meanwhile, peel the eggs and cut into quarters.
In a large bowl, mix the lettuce, pepper, salad onion and potato with the dressing and season with salt and pepper.
Garnish the salad with the egg, bacon and croutons.