The potato crisp salad is the internet’s favourite starter right now and I fully understand why — salted Kettle crisps (or the fanciest kind you can get your hands with a bit of shape and body), shredded baby gem, torn prosciutto and a punchy Caesar cream, showered in Parmesan. Blitz the cream until completely smooth and loosen it with a splash of water if it’s too thick to drizzle. The only rule is timing — assemble at the very last second and serve immediately, while every crisp still snaps. It’s what the internet is referring to as a girl dinner!
* The portions outlined below represent when this dish is served as a starter.
First make the Caesar cream by blending all of the ingredients together in a mini blender or immersion blender. Add a little water if the mixture is too thick, then taste and season with salt and pepper.
Spread the crisps on a serving platter, or leave them in the opened bag for the authentic viral version, then add the thinly shredded lettuce and toss the crisps and lettuce together to combine.
Drizzle over half of the Caesar cream. Tear over the ham, nestling it into the crisps. Top with the remaining Caesar cream then sprinkle over the chopped guindillas and parsley or chives before showering generously with Parmesan.
Finish with a little grated lemon zest and a drizzle of extra-virgin olive oil.
Serve immediately before the crisps soften.