Roasted Potato And Bacon Caesar Salad

• FOR THE SALAD:
• 1 pound Baby Red Creamer Potatoes
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Peeled And Minced
• Salt And Pepper, As Desired To Taste
• 4 cups Romaine Lettuce Leaves
• 4 slices Bacon Cooked Crispy
• FOR THE DRESSING:
• 2 whole Anchovy Filets
• 1 clove Garlic, Peeled And Minced
• 2 Tablespoons Mayonnaise
• 1 Tablespoon Mustard
• 1 Tablespoon White Vinegar
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Grated Parmesan Cheese
• 1/4 cups Olive Oil
• Salt And Pepper, to taste

1. Add the potatoes into a pot of boiling water, lower the heat and simmer for 15 minutes. Drain and set aside to cool just long enough to be handled. Peel them and slice them in half.
2. Preheat the oven to 400 F.
3. Add the olive oil and the garlic into a pan over medium heat and saute for one minute. Add the potatoes, stir to coat and season lightly with salt and pepper. Be careful not to over-salt because the dressing will be salty.
4. Place potatoes on a sheet pan lined with parchment paper and roast in the oven for 30 minutes or until the potatoes are a light golden brown.
5. Make the dressing by combining the anchovies, garlic, mayonnaise, mustard, vinegar, lemon juice and Parmesan cheese in a small food processor. Puree and then, with the machine running, slowly pour in the olive oil. Season with pepper and salt, if desired, although it will probably be salty enough.
6. Divide the lettuce evenly onto four plates, top each with potatoes, drizzle with the dressing, crumble the bacon on top and grate on some additional Parmesan cheese, if desired.

salad, red creamer potatoes, olive oil, clove garlic, salt, romaine lettuce, bacon, dressing, anchovy filets, clove garlic, mayonnaise, mustard, white vinegar, lemon juice, parmesan cheese, ubc, salt

Taken from tastykitchen.com/recipes/salads/roasted-potato-and-bacon-caesar-salad/ (may not work)