Potato Caesar Salad with Green Beans and Edamame

Potato Caesar Salad with Green Beans and Edamame

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 28, 2018.
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For those meat lovers who prefer some meat in your salad, you can add some flaked cooked salmon, diced, cooked chicken or some bacon.

Ingredients

Potatoes

  • 1 pack baby potatoes, cut any larger potatoes in half
  • 1-2 spring onions, green part only
  • 3 tablespoons parsley
  • ½ bag green beans
  • 1 cup frozen edamame beans
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Caesar Salad

  • 1 cos lettuce
  • ½ punnet cherry tomatoes
  • 1-2 spring onions, white part only
  • ½ bag Parmesan cheese
  • ½ sachet smoky nut crumble
  • 1 pottle Caesar dressing

To Serve

  • 4 eggs
  • ½ sachet smoky nut crumble

Steps

  1. Bring a full kettle to the boil. Place potatoes in a medium pot, cover with boiling water, a pinch of salt and cook for 10-15 minutes until just tender. Thinly slice spring onion (green part); roughly chop parsley; cut beans in half.
  2. When potatoes have 2 minutes cook time remaining, add green beans and edamame and cook for about 1 minute until bright green and tender. Drain potatoes, return to pot and toss with remaining potato ingredients and season.
  3. While potatoes cook, place eggs in a small pot and cover with cold water. Bring to the boil, reduce to a simmer and cook for 4 minutes. Drain and cool under cold tap, peel and cut into quarters.
  4. Slice lettuce 3-5cm; cut cherry tomatoes in half; thinly slice spring onions (white part) on an angle. Place all in a large bowl.
  5. Add all remaining Caesar salad ingredients to the bowl with vegetables. Add cooked potatoes and toss gently to combine. Season.
  6. To serve, divide potato Caesar salad between bowls and top with egg quarters and remaining smoky nut crumble.

Nutritional Information

Energy 2321 kj
555 kcal
Protein 24.3g
Carbohydrate 32.6g
Fat 35.3g