 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
In this salad two classic summer dishes are joined together. Ingredients:
1 1/2 tbsp extra-virgin olive oil |
2 garlic cloves |
2 slices french bread |
1 1/2 pounds small red potatoes |
3 tbsp dry vermouth |
3 tbsp balsamic vinegar |
1 tbsp lemon juice |
2 tsp dijon mustard |
2 tsp anchovy paste |
1/4 tsp salt |
1/8 tsp pepper |
1/4 c. chopped green onions |
3 tbsp finely chopped fresh flat leaf parsley |
romaine lettuce leaves (optional) |
1/4 c. grated fresh parmesan cheese |
Directions:
1. Combine oil and garlic; let stand 30 min.
2. Preheat oven to 350
3. 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.
4. Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into 1/4 inch slices. Combine potato slices and vermouth; toss gently to coat.
5. 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.
6. Serve in lettuce lined bowl, if desired. Sprinkle with cheese and croutons.
|
|