Free Recipe Caesar Potato Salad
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Caesar Potato Salad Recipe
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
Caesar Potato Salad Preparation
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
Cooking Temperature:
Recipe Serves: 6
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