Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 eaches | Red potatoes (unpeeled) |
| ½ cup | Olive oil |
| ¼ cup | Lemon juice |
| 1 small | Head romaine lettuce |
| 1 each | Clove garlic, minced |
| 2 tablespoons | Finely chopped parsley |
| 2 teaspoons | Worcestershire sauce |
| Salt and pepper | |
| ¾ cup | Garlic croutons |
| 1 teaspoon | Prepared mustard |
| ¼ cup | Parmesan cheese |
INGREDIENTS
DIRECTIONS
In pot of boiling salted water, cook potatoes just until tender, about 20 minutes. Drain and let cool slightly; peel and cut into ½ inch cubes. Set aside. Tear lettuce into bite sized pieces; place in large salad bowl and set aside. In large skillet, heat oil over medium heat;cook garlic for 2 minutes. Stir in lemon juice, parsley, worcestershire, mustard, and salt and pepper to taste. Stir in diced potatoes; cook over meduim high heat for 2 minutes, stirring constantly. Pour over lettuce and toss well. Sprinkle with parmesan and toss again. Arrange on individual salad plates; top with garlic croutons. Serve immediately. Makes 6 servings.
Submitted By EARL SHELSBY On 11-18-94