Kokova Magazine

A simple and easy dish, it makes for an ideal week-night dinner.

Prep: 10 minutes
Cook: 30 minutes
Serves: 4

Ingredients:

For the salad:

• 2 thick slices of bread
• 1 tbsp olive oil
• 3 thick rashers of bacon, cooked
• 3-4 tbsp ready prepared Caesar dressing
• 1 cos or romaine lettuce, leaves separated

For the chips:

• 3-4 medium potatoes, such as Maris Piper, King Edward or Desirée (about 1kg)
• 1 tbsp olive oil

Procedure

• Heat oven to 200°C/fan 180°C/gas 6.
• Tear the slices of bread into 2cm pieces.
• Spread over a large baking sheet or tray and drizzle with the olive oil.
• Bake for 8-10 minutes, turning the croutons a few times during cooking so they brown evenly.
• Cut the unpeeled potatoes into thin chips, measuring about 5mm wide.
• Place the potatoes and oil in a plastic bag and shake gently to coat.
• Spread the chips on a large non-stick baking tray.
• Cook the chips for 25-30 minutes or until golden and fluffy.
• Meanwhile, cut the bacon into small pieces.
• Tear lettuce into large pieces and put in a large bowl.
• Top with the bacon and croutons and add the dressing.