POTATO-"CAESAR" SALAD

Makes: 8 servings Preparation time: 20 minutes Cooking time: 45 minutes

POTATO-"CAESAR" SALAD

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    * servings


Ingredients

  • 2

    pounds fingerling or other small potatoes, halved

  • 1

    tablespoon olive oil

  • ½

    teaspoon salt, divided

  • ¼

    cup fresh lemon juice

  • cup extra-virgin olive oil

  • 1

    tablespoon minced shallot

  • ¼

    teaspoon black pepper

  • 1

    (1½-pound) head bibb lettuce, torn into bite-size pieces

  • 2

    avocados, cut into wedges

  • 2

    hard-cooked eggs

  • ½

    cup freshly grated pecorino cheese

Directions

Heat oven to 400 degrees. Toss potatoes in olive oil; season with 1/4 teaspoon salt. Spread in a shallow roasting pan lined with nonstick foil. Cover with more foil. Roast 30 minutes; remove foil and roast 15 more minutes or until tender. Meanwhile, for the vinaigrette, whisk together lemon juice, extra virgin olive oil, shallot, remaining salt and the pepper. Toss potatoes with 1 tablespoon of the vinaigrette. In a large bowl, toss lettuce with remaining vinaigrette until coated. Layer lettuce, avocados and potatoes on a large platter. Grate eggs on top; sprinkle with cheese.


Nutrition

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