Potato Caesar Salad
- Yield 4 servings
Fingerling potatoes are roasted then dressed with a lemony vinaigrette.
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 -- avocados, cut into wedges
- 2 -- hard-cooked eggs
- 3/4 cup aged pecorino cheese, grated
Instructions
- Heat oven to 400F.
- 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, 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. Makes 1/3 cup.
Recipe created by Nancy Silverton for the United States Potato Board.
