YELLOW FINGERLING POTATO SALAD WITH PINE NUT VINAIGRETTE

By akselden

Ingredients

• 1/4 cup pine nuts
• 3/4 pound yellow fingerling potatoes
• (small Yukon gold potatoes can substitute
• for yellow fingerlings)
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup extra-virgin olive oil
• 1 head Belgian endive, cut crosswise into
• 1/2 -inch slices
• Salt and freshly ground pepper
• 1 head butter lettuce
• 2 tablespoons finely chopped parsley

Preparation

Step 1

Toast the pine nuts by shaking them gently in a pan over high heat for 30 . seconds. Set the toasted nuts aside. Scrub the potatoes clean with a brush under running water. Boil them whole in enough water to cover. When they are cool enough to handle, cut them crosswise into thin slices. In a mixing bowl, whisk together the lemon juice and oil, then stir in the warm potato slices and Belgian endive. Season with salt and pepper to taste. Remove the leaves from a head of butter lettuce and divide them among four plates. Divide the potato mixture among the four plates, placing it over a portion of the leaves. Sprinkle with toasted pine
nuts and parsley. Serves 4.