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Prep time
15 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
This is the salad mashup you never knew you needed. Garlicky croutons and crisp romaine add crunch and freshness to tender, grilled fingerling potatoes smothered in the new Marzetti Simply Creamy Caesar Dressing & Spread that’s made with real Parmesan and Romano cheese. It’s hearty enough to be a main dish, but also works beautifully alongside grilled steaks or chicken. For the most flavorful salad, be sure to toss the potatoes with the dressing while they are still warm.
Pro tip: Once you’ve tossed the cooked potatoes in the Marzetti Simply Creamy Caesar Dressing, leave everything to marinate for a bit before adding the toppings. Toss with the croutons and lettuce just before serving. —Samantha Seneviratne
Test Kitchen Notes
This recipe is shared in partnership with Marzetti, makers of flavorful 50-calorie sauces, dressings, and more. —Food52
Ingredients
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1 1/2 pounds
fingerling potatoes, washed
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1
lemon
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3 ounces
crusty bread, sliced
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1/4 cup
olive oil, divided
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1/4 cup
Marzetti Simply Creamy Caesar Dressing & Spread, plus more for serving
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1/2 cup
tender herbs (parsley, dill, cilantro, mint), washed, tightly packed, and roughly chopped
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1/4 cup
Parmigiano-Reggiano cheese, freshly grated, plus more for serving
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1
large garlic clove
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1
small romaine heart, washed and chopped
Directions
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Add potatoes to a medium-sized pot and cover with 1 inch of water. Salt generously, then bring to a boil over high heat. Cook until the potatoes are just tender, about 10 minutes.
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While the potatoes are cooking, zest and juice the lemon. Brush 2 tablespoons of oil over the bread to lightly coat.
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Drain the cooked potatoes and slice them in half lengthwise when they are cool enough to handle. Return halved potatoes to medium-sized pot, then toss with the remaining 2 tablespoons olive oil and season with salt and pepper.
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Heat the grill to medium-high. Set the potatoes on the grill, cut-side down, and cook until well-browned and crisp, flipping occasionally (about 8 minutes total). Transfer to a large bowl.
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Add the bread to the grill and cook until toasted and browned, about 4 minutes total, flipping halfway through cooking. Remove from the heat.
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Toss the potatoes with the lemon zest and about 2 tablespoons lemon juice, ¼ cup Marzetti Simply Creamy Caesar Dressing, herbs, and cheese. Season to taste with kosher salt and black pepper. Rub the garlic clove lightly over both sides of the bread and season it with salt. Cut the bread into small cubes.
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Toss the lettuce with a little bit of dressing if you’d like, then arrange it on a platter. Top with the potatoes. Finish with the croutons and more cheese.
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