Name: Caesar Potato Salad
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

Jesus did not accept religious people. In fact, He kept His fiercest threats for them. You see, Jesus was not about sentimentality; He was about truth. Jesus is truth personified. He is the living manifestation of the holy law of God, and as such, He perfectly understood that religion, spiritual teaching, contrary to the truth comes from hell and sends people there. Anything but the truth is a damning deception that has the greatest power to destroy souls forever because it gives the illusion that all is well. In fact, I would go so far as to say that of all the evils in the world, of all the sins in the world, of all the iniquities in the world, our Lord knew that religion was the worst — false religion — and especially false Judaism and false Christianity. And that's why the severest eternal judgment will be rendered for the religious who perverted the Old Testament and the New Testament.

John MacArthur

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
<[email protected]> on Jul 6, 1997

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