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Ceaser Potato Salad
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- 1 1/2 T. extra-virgin olive oil
- 2 garlic cloves, minced
- 2 slices French bread
- 1 1/2 lbs. sm. red potatoes
- 3 T. dry vermouth
- 2 T. balsamic vinegar
- 1 T. lemon juice
- 2 tsp. Dijon mustard
- 2 tsp. anchovy paste
- 1/8 tsp. pepper
- 1/4 c. green onions, chopped
- 3 T. fresh flat-leaf parsley, finely chopped
- Romaine lettuce leaves (opt.)
- 1/4 c. fresh Parmesan cheese, grated
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| Combine oil and garlic; let stand 30 minutes. Preheat oven to 350°. Brush 1 1/2 teaspoons oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly-roll pan. Bake in preheated oven 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, lemon juice, mustard, anchovy paste, pepper, onions, and 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. |
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