Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Potatoes, cut in 1\" chunks |
3 tablespoons | Garlic, thickly sliced |
1 cup | Chicken broth |
3 slices | Bacon, thickly sliced, cutup |
3 tablespoons | Olive oil |
¾ teaspoon | Salt |
½ teaspoon | Pepper |
1 tablespoon | Red-wine vinegar |
1 teaspoon | Dijon mustard |
4 cups | Escarole lettuce, cut in |
\N \N | Bite sized pieces |
1 small | Red onion, thinly sliced |
Put potatoes and garlic in medium sized saucepan. Add chicken broth and enough cold water to cover. Cover and cook 10-12 min until potatoes are tender.
Meanwhile, fry bacon in heavy skillet till crisp; drain on paper towels
Remove and reserve ¾ cup potato cooking liquid. Drain potatoes and garlic well in a colander.
Return to pot and stir 1-2 min over medium heat till potatoes are dry.
Mash potatoes and garlic, adding reserved cooking liquid, 2 tbs of the oil, ½ tsp of salt and ¼ tsp of pepper.
In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard, ¼ tsp *each* salt and pepper. Put escarole, onions and bacon in a large serving bowl. Add dressing and toss to coat. Mound potatoes on salad and serve immediately.