POTATO-"CAESAR" SALAD

By Dglmedia

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

Ingredients

• 2 pounds fingerling or other small potatoes, halved
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 1/4 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1 tablespoon minced shallot
• 1/4 teaspoon black pepper
• 1 (1 1/2-pound) head bibb lettuce, torn into bite-size pieces
• 2 avocados, cut into wedges
• 2 hard-cooked eggs
• 1/2 cup freshly grated pecorino cheese

Preparation

Step 1

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.