Caesar potato salad

6 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Extra-virgin olive oil
2 Garlic clove, minced
2 slices French Bread
1½ pounds Small red potatoes
3 tablespoons Dry vermouth
2 tablespoons Balsamic vinegar
1 tablespoon Lemon juice
2 teaspoons Dijon Mustard
2 teaspoons Anchovy paste
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ cup Chopped green onions
3 tablespoons Finely chopped fresh flat-leaf parsley
Romaine lettuce leaves, optional
¼ cup Grated fresh Parmesan cheese

Directions

Combine oil and garlic; let stand 30 minutes.

Preheat oven to 350F°. Brush 1½ 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 ¼-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@...> on Jul 6, 1997

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