Caesar Potato Salad
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Caesar Potato Salad
  Potato    Salad  
Last updated 6/12/2012 1:11:48 AM. Recipe ID 39448. Report a problem with this recipe.
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      Title: Caesar potato salad
 Categories: Not, Sent
      Yield: 6 Servings
  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,
    1/4 c  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.
  NOTES : Per serving: cals - 176 - 27%ff fat - 5.3g

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Recipe ID 39448 (Apr 03, 2005)

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