Ingredients
- 6 potatoes (red)
- 1 head romain lettuce
- 180 ml creamy caesar dressing
- 65 gr garlic croutons
- 40 gr kraft parmesan cheese (grated)
- 4 slices bacon
Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top with remaining cheese, bacon and croutons.
