Italian potato salad with gorgonzola cheese croutons-ba

4 servings

Ingredients

Quantity Ingredient
3 pounds Red new potatoes
1 cup Plus 2 T coarse-grained mustard
1½ cup Olive oil (preferably extra- virgin)
1 tablespoon Salt
1 tablespoon Freshly ground pepper
10 Paper-thin slices prosciutto, cut into 1/4 inch dice
10 Green onions, thinly sliced
2 tablespoons White wine vinegar
1 cup Crumbled Gorgonzola cheese (about 6 oz)
4 Sourdough broad slices
Olive oil
2 tablespoons Crumbled Gorgonzola cheese
2 larges Bunches mustard greens
4 Poached Eggs* (see below)
2 Paper-thin slices prosciutto, cut julienne
2 ounces Gargonzola cheese, cut into wedges
4 larges Eggs

Directions

POACHED EGGS

Place potatoes in large saucepan. Add enough cold water to cover by 2 inches. Bring to boil. Reduce heat and simmer potatoes until knife pierces centers easily, about 30 minutes. Drain potatoes and cool slightly.

Quarter potatoes lengthwise. Cut each quarter crosswise into ¾-inch pieces. Place mustard in small bowl. Gradually whisk in 1½ cups oil in slow steady stream. Add salt and pepper. Reserve ¼ C dressing; pour remaining dressing over potatoes and toss gently. Cool completely.

Toss potatoes with diced prosciutto, green onions and 1 C crumbled Gorgonzola. (Can be prepared 2 days ahead. Cover potatoes and refrigerate. Cover reserved dressing and store at room temperature.

Bring potatoes to room temperature before continuing with recipe.) Preheat broiler. Cut out 1 bread round from each bread-slice using 3 ½-inch round cookie cutter. Cut smaller round in each larger round using 1 ¾-inch round cookie cutter; do not remove smaller rounds (centers). Place on baking sheet. Brush bread on both sides with oil.

Top center of each with ½ T crumbled Gorgonzola. Broil until golden, 2 minutes. Cool slightly. Remove centers and reserve.

Place 5 large mustard leaves on each plate in spoke fashion. Tear remaining leaves into bite-size pieces. Mound in center. Spoon potato salad around leaves in center. Place 1 large bread round atop leaves in center of each plate. Top each with poached egg. Drizzle 1 T of remaining dressing over each egg. Sprinkle prosciutto julienne over each. Top with crouton centers. Place Gorgonzola wedges on sides of plates and serve.

* Poachad Eggs-4 servings

Add 6 inches salted water to medium saucepan. Add vinegar and bring to simmer. One at a time, break eggs into cup and slide into water. Poach until whites are set, but yolks are still runny, about 4 minutes.

(Can be prepared 2 hours ahead. Transfer eggs to bowl of cold water using slotted spoon. Add eggs to medium saucepan of simmering water and reheat before serving.)

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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