Sea SaltBaked Potato, Parmesan Greens

1. 1

   Preheat the oven to 400F (200C).

2. 2

   Wet the potatoes, prick them with a fork, and roll them in flakes of sea salt, making certain that at least some stick to the skin.

3. 3

   Bake them until tender; this can take anything from thirty-five minutes to an hour, depending on your potatoes.

4. 4

   To make the dressing, whisk the vinegar, mustard, egg yolk, and olive oil together with a little salt and black pepper, then beat in the grated cheese.

5. 5

   Squeeze in the lemon juice, stir, and set aside for five minutes.

6. 6

   Serve the salt-baked potatoes, scooping off the top like a boiled egg and stirring in butter or olive oil as you wish.

7. 7

   Once the potato flesh has been eaten, toss the salad leaves with the dressing and pile into the vacated potato skins.

8. 8

   Eat salad, potato skins and all.

No additional tips available.