Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 15 \N | Potatoes,medium |
| \N \N | Water |
| ¾ cup | Salad oil |
| ⅓ cup | Vinegar,cider/wine |
| 1¾ teaspoon | Salt |
| ¾ teaspoon | Pepper |
| 6 \N | Pears,medium |
| 1 \N | Romaine lettuce head,large |
1. In 8-quart saucepot over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low; cover, simmer 25 to 30 minutes, until potatoes are fork-tender.
2. meanwhile, in large bowl, with wire whisk or fork, mix salad oil, vinegar, salt, and pepper.
3. When potatoes are done, drain; cool potatoes until easy to handle.
Peel; cut potatoes into ⅛"-thick slices. Thinly slice pears. Add potatoes and pears to dressing; toss gently until well coated.
4. Line salad bowl with lettuce leaves; spoon mixture onto lettuce.
Serve warm. Or cover and refrigerate to serve chilled later.
From: Michael Orchekowski Date: 09-17-94