| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce02 | 1 | servings | ||
INGREDIENTS
| 10 | sm | Red skin potatoes; sliced 1/4" thick |
| 1/2 | c | Olive oil |
| 1/2 | c | Minced shallots |
| 2 | tb | Diced red pepper |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Champagne vinegar |
| 1/2 | c | Packed chervil leaves |
INSTRUCTIONS
In a small saucepan of boiling, salted water boil the potatoes until just tender. Meanwhile, heat oil in a small saute pan. Add shallots and red pepper, and cook for 3 minutes. Season with salt and pepper. Transfer to a mixing bowl. When potatoes are just tender, drain and add them to bowl along with shallots. Add vinegar, and toss to coat. Cool salad to room temperature and add chervil. Adjust seasonings. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2158 broadcast 05-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-05-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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