| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1994 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Dijon mustard |
| 2 |
tb |
Water |
| 1 |
tb |
White wine vinegar |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground pepper |
| 1 1/4 |
c |
Olive oil |
| 2 |
tb |
Chilled whipping cream |
| 2 |
tb |
Chopped fresh basil or 2 teaspoons dried |
| 1 |
tb |
Chopped fresh parsley |
| 2 |
lb |
Red-skinned potatoes |
| 5 |
tb |
Cider vinegar |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
White wine vinegar |
| 1 |
lg |
Head romaine lettuce; coarsely chopped |
| 2 |
tb |
Drained capers |
INSTRUCTIONS
FOR DRESSING
FOR SALAD
Make dressing:
Blend first 5 ingredients in processor. With machine running add oil in
slow steady stream. Add cream; blend mixture until thick and creamy. Mix in
herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before using, thinning with water if dressing becomes too
thick.)
Make salad:
Cook potatoes in large pot of boiling water until tender, abut 30 minutes.
Drain and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer
potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours
ahead. Let stand at room temperature.)
Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat.
Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon
potatoes atop greens and serve.
Serves 6.
Bon Appetit April 1994
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