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Title: Caesar Potato Salad Categories: Not, Sent Yield: 6 Servings 1 1/2 tb Extra-virgin olive oil 2 Garlic clove, minced 2 sl French Bread 1 1/2 lb Small red potatoes 3 tb Dry vermouth 2 tb Balsamic vinegar 1 tb Lemon juice 2 ts Dijon Mustard 2 ts Anchovy paste 1/4 ts Salt 1/8 ts Pepper 1/4 c Chopped green onions 3 tb Finely chopped fresh -flat-leaf parsley Romaine lettuce leaves, -optional 1/4 c Grated fresh Parmesan cheese Combine oil and garlic; let stand 30 minutes. Preheat oven to 350F°. Brush 1 1/2 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 1/4-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 |