| 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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