Italian potato salad with gorgonzola cheese croutons-ba
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Red new potatoes |
| 1 | cup | Plus 2 T coarse-grained mustard |
| 1½ | cup | Olive oil (preferably extra- virgin) |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Freshly ground pepper |
| 10 | Paper-thin slices prosciutto, cut into 1/4 inch dice | |
| 10 | Green onions, thinly sliced | |
| 2 | tablespoons | White wine vinegar |
| 1 | cup | Crumbled Gorgonzola cheese (about 6 oz) |
| 4 | Sourdough broad slices | |
| Olive oil | ||
| 2 | tablespoons | Crumbled Gorgonzola cheese |
| 2 | larges | Bunches mustard greens |
| 4 | Poached Eggs* (see below) | |
| 2 | Paper-thin slices prosciutto, cut julienne | |
| 2 | ounces | Gargonzola cheese, cut into wedges |
| 4 | larges | Eggs |
Directions
POACHED EGGS
Place potatoes in large saucepan. Add enough cold water to cover by 2 inches. Bring to boil. Reduce heat and simmer potatoes until knife pierces centers easily, about 30 minutes. Drain potatoes and cool slightly.
Quarter potatoes lengthwise. Cut each quarter crosswise into ¾-inch pieces. Place mustard in small bowl. Gradually whisk in 1½ cups oil in slow steady stream. Add salt and pepper. Reserve ¼ C dressing; pour remaining dressing over potatoes and toss gently. Cool completely.
Toss potatoes with diced prosciutto, green onions and 1 C crumbled Gorgonzola. (Can be prepared 2 days ahead. Cover potatoes and refrigerate. Cover reserved dressing and store at room temperature.
Bring potatoes to room temperature before continuing with recipe.) Preheat broiler. Cut out 1 bread round from each bread-slice using 3 ½-inch round cookie cutter. Cut smaller round in each larger round using 1 ¾-inch round cookie cutter; do not remove smaller rounds (centers). Place on baking sheet. Brush bread on both sides with oil.
Top center of each with ½ T crumbled Gorgonzola. Broil until golden, 2 minutes. Cool slightly. Remove centers and reserve.
Place 5 large mustard leaves on each plate in spoke fashion. Tear remaining leaves into bite-size pieces. Mound in center. Spoon potato salad around leaves in center. Place 1 large bread round atop leaves in center of each plate. Top each with poached egg. Drizzle 1 T of remaining dressing over each egg. Sprinkle prosciutto julienne over each. Top with crouton centers. Place Gorgonzola wedges on sides of plates and serve.
* Poachad Eggs-4 servings
Add 6 inches salted water to medium saucepan. Add vinegar and bring to simmer. One at a time, break eggs into cup and slide into water. Poach until whites are set, but yolks are still runny, about 4 minutes.
(Can be prepared 2 hours ahead. Transfer eggs to bowl of cold water using slotted spoon. Add eggs to medium saucepan of simmering water and reheat before serving.)
Bon Appetit/August/89 Scanned & fixed by Di and Gary