Caesar potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Extra-virgin olive oil |
| 2 | Garlic clove, minced | |
| 2 | slices | French Bread |
| 1½ | pounds | Small red potatoes |
| 3 | tablespoons | Dry vermouth |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Dijon Mustard |
| 2 | teaspoons | Anchovy paste |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Chopped green onions |
| 3 | tablespoons | Finely chopped fresh flat-leaf parsley |
| Romaine lettuce leaves, optional | ||
| ¼ | cup | Grated fresh Parmesan cheese |
Directions
Combine oil and garlic; let stand 30 minutes.
Preheat oven to 350F°. Brush 1½ tsp oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly roll pan. Bake at 350° for 9 minutes or until toasted.
Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into ¼-inch thick slices. Combine potato slices and vermouth; toss gently to coat.
Combine remaining oil mixture, vinegar and next 7 ingredients (vinegar through parsley) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill. Serve in a lettuce-lined bowl, if desired. Sprinkle with cheese and croutons.
NOTES : Per serving: cals - 176 - 27%ff fat - 5.3g Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons <taillon@...> on Jul 6, 1997