Executive Chef Mitchell Williams cooks oceanside at Currents, the on-site restaurant at Black Rock Oceanfront Resort in Ucluelet. He feels at home there, surrounded by stormy seas, as he grew up in Nova Scotia, and first started cooking on Prince Edward Island. Williams shared with us a deliciously smoky potato salad recipe. With pork belly and plenty of Parmigiano, this Roasted Potato Caesar Salad is a great savoury side for your next BBQ.
Roasted Potato Caesar Salad
Yield – 12 Portions
Ingredients:
- Baby Yellow Creamer Potato 7 LB
- Green Onion 2 Bunches
- Pork Belly 1 LB
- Parmigiano Reggiano 8 Ounces
- Olive Oil 2 Ounces
- Mayonnaise 3 Cups
- Fat from Cooked Pork Belly 3 Ounces
- Fresh Lemon Juice 2 Ounces
- Minced Garlic 2 Bulbs
- Worcestershire Sauce 1 Teaspoon
- Salt & Cracked Pepper To Taste
Directions:
- Large dice the red potatoes and boil until cooked but still slightly firm. Cool and toss with olive oil, salt and pepper in a bowl. Lay potatoes out on a baking sheet and roast at 450F until the potatoes begin to brown. Set aside to cool while you begin your dressing.
- Cut the pork belly into small cubes and cook in a frying pan. Once cooked, strain the fat, cool both the pork belly and the fat separately. Mix the Mayonnaise, cooled fat, lemon juice, minced garlic, Worcestershire sauce, salt & pepper.
- Simply add the cooled roasted potato, green onion, pork belly, Parmigiano Reggiano, and the dressing. Mix well and keep refrigerated until it’s time for dinner. Enjoy!
