Caesar Potato Salad
Servings: 6

1 1/2 tbsp Extra-virgin olive oil
2 Garlic clove, minced
2 slice French Bread
1 1/2 lb Small red potatoes
3 tbsp Dry vermouth
2 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 cup Chopped green onions
3 tbsp Finely chopped fresh flat-leaf parsley
Romaine lettuce leaves, optional
1/4 cup Grated fresh Parmesan cheese

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.

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