| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
4qr |
1 |
servings |
INGREDIENTS
| 2 |
|
Red salad onions; each cut into 8 |
|
|
; wedges, with root |
|
|
; end intact |
| 500 |
g |
Waxy potatoes; (Desiree, Southern |
|
|
; Gold, Pink Fir, |
|
|
; Kipfler, etc.) |
| 2 |
|
Capsicum |
| 150 |
g |
Butter beans |
| 150 |
g |
Green beans |
| 15 |
|
Pieces semi-dried tomatoes |
| 1/2 |
c |
Tiny arbequina olives |
| 1 |
|
Egg yolk |
| 1 |
|
Clove garlic; crushed |
| 3 |
tb |
Yoghurt |
| 1/4 |
c |
Lemon juice |
|
|
Grated zest of 1 lemon |
| 1/4 |
c |
Finely grated parmesan |
|
|
Freshly ground black pepper |
| 1 |
c |
Olive oil |
|
|
Salt to taste |
INSTRUCTIONS
DRESSING
1. Pre-heat oven to 160deg.C. Place onion wedges on baking tray and
sprinkle with salt and pepper and a drizzle of olive oil. Roast in oven for
about 1 hour until caramelised. Remove and allow to cool.
2. Cook potatoes either by steaming or boiling, until just tender. Drain
and set aside to cool. Cut capsicum into wedges and remove seeds. Grill
until the skins are blackened, then remove to a plate to cool. Remove skin
and cut into strips.
3. Cook beans in boiling water, then refresh in iced water and set aside.
Place all dressing ingredients except oil and salt in a food processor and
process until smooth. With the motor running, pour in the oil in a slow
stream until it is all incorporated and season to taste with salt.
4. Cut potato into large cubes and combine with all other vegetables in a
large mixing bowl. Pour over enough dressing to coat the salad and spoon
into serving dish.
Converted by MC_Buster.
Per serving: 2439 Calories (kcal); 223g Total Fat; (80% calories from fat);
34g Protein; 91g Carbohydrate; 213mg Cholesterol; 109mg Sodium Food
Exchanges: 5 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit; 44 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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