| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Not, Sent | 6 | Servings |
INGREDIENTS
| 1 1/2 | tb | Extra-virgin olive oil |
| 2 | Garlic clove, minced | |
| 2 | sl | French Bread |
| 1 1/2 | lb | Small red potatoes |
| 3 | tb | Dry vermouth |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Lemon juice |
| 2 | ts | Dijon Mustard |
| 2 | ts | Anchovy paste |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Chopped green onions |
| 3 | tb | Finely chopped fresh flat-leaf parsley |
| Romaine lettuce leaves, optional | ||
| 1/4 | c | Grated fresh Parmesan cheese |
INSTRUCTIONS
Combine oil and garlic; let stand 30 minutes. Preheat oven to 350F°. Brush 1 1/2 tsp oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly roll pan. Bake at 350° for 9 minutes or until toasted. Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into 1/4-inch thick slices. Combine potato slices and vermouth; toss gently to coat. Combine remaining oil mixture, vinegar and next 7 ingredients (vinegar through parsley) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill. Serve in a lettuce-lined bowl, if desired. Sprinkle with cheese and croutons. NOTES : Per serving: cals - 176 - 27%ff fat - 5.3g Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Jul 6, 1997
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