A comforting new version of the Caesar salad - potato gems bringing the crunch, continental franks adding smoky warmth, and the whole dish designed to be a laid-back crowd-pleaser for sharing and entertaining. 

  • Ingredients

    • Frozen potato gems – 400g
    • Salt
    • Olive oil - drizzle
    • Eggs - 4
    • Gotzinger Continental Franks – 300g
    • Gem lettuce (stem removed, leaves pulled
      apart and washed) – 2
    • Caesar salad dressing – 200ml



  • Instructions

    • Set the oven to 220°c fan force.
    • Scatter the potato gems on a lined
      baking tray and set aside to defrost.
    • Once defrosted squish the gems with a
      fork, season with salt and drizzle with olive oil.
    • Place the tray in the oven and cook for
      15 minutes or until golden brown. Remove from oven - set aside.
    • Soft boil the eggs in simmering water
      for 7 minutes. Remove from hot water and immediately chill in iced water. Once
      chilled, shell the eggs and slice in half – set aside.
    • Slice the Continental Franks on a
      diagonal about 1cm thick.
    • Heat a medium fry pan, add a drizzle of
      olive oil then grill the sausages in the pan until golden brown on each side.
    • To assemble the salad, toss the lettuce
      with the Caesar salad dressing until the leaves are well coated. Top with
      crunchy potato gems, grilled Continental Franks, eggs and to finish, use a hand
      peeler to finely shave parmesan over the salad.
    • Enjoy!

Try our other recipes

View all

How to make

Find us online