Caesar Salad with Jersey Royals & Bacon

To make the dressing, Place the egg yolks, garlic, vinegar, mustard, black pepper, anchovies, and blitz until smooth. Then add the oils in a thin stream to emulsify. Next, add a little water to let down to the right consistency. Finally, add the lemon juice and check the seasoning. The dressing should coat the leaves nicely but not be too thick. If the dressing is too thick, then add a touch of water.

In a pan over a medium heat, add the bacon and start to cook, then add the broad beans, onion and broccoli and continue to cook. After 2 minutes, add the garlic and continue to cook until the bacon is crispy and the green vegetables are warmed through and cooked with a slight browning.

In a separate pan over a medium heat, sauté the par boiled potatoes until slightly golden and fully cooked through.

To build the salad, take the lettuce and place it into a serving dish, followed by the bacon and vegetable mix, then dress the whole salad with the dressing. Serve alongside the potatoes.