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Caesar Potato Salad


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Ingredients:

  • 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

Directions:

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 <taillon@ACCESS.MOUNTAIN.NET> on Jul 6, 1997