Potatoes, onions and more.
Nancy's Potato Caesar Salad
Description
Fingerling potatoes, hard-boiled eggs, avocados and lemon vinaigrette put a surprising--and nutritious--summertime spin on the Caesar Salad. This crowd-pleasing recipe, specially developed for the USPB by Chef Nancy Silverton, will soon become one of your favorites!
Ingredients
| 1 | Pound | Fingerling potatoes, cut in half lengthwise |
| Olive oil | ||
| salt | ||
| 1⁄3 | Cup | Lemon Vinaigrette*, divided |
| 1 | Pound | Tender inner leaves of romaine, Bibb, or Boston lettuce |
| 2 | Avocadod, cut into wedges | |
| 2 | Hard-cooked eggs | |
| 3⁄4 | Cup | Aged Pecorino cheese, grated* |
Instructions
Heat oven to 400 degrees. Toss potatoes in oil until coated; season with salt. Spread in shallow roasting pan in one layer; cover with foil. Roast 30 minutes; remove foil and roast 15 minutes more or until tender. Toss with 1 tablespoon of the Lemon Vinaigrette.
In large bowl, toss lettuce with remaining Lemon Vinaigrette until lightly coated. Layer lettuce, avocados and potatoes on large platter or 4 individual salad plates. Grate eggs on top; sprinkle with cheese.
*To make Lemon Vinaigrette, whisk together 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice, 2 tablespoons plus 2 teaspoons extra virgin olive oil, 1 1/2 teaspoons minced shallots, 1/4 teaspoon salt and a pinch of black pepper. (Yield: 1/3 cup)
Optional: Top each serving with one 4 to 6-oz. grilled or broiled salmon fillet.
Notes
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Summary
| Yield | |
|---|---|
| Source | United States Potato Board |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Recipes | Gluten-Free Salad Vegetarian |