| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Potatoes, cut in 1" chunks |
| 3 | tb | Garlic, thickly sliced |
| 1 | c | Chicken broth |
| 3 | sl | Bacon, thickly sliced, cutup |
| 3 | tb | Olive oil |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Red-wine vinegar |
| 1 | ts | Dijon mustard |
| 4 | c | Escarole lettuce, cut in |
| Bite sized pieces | ||
| 1 | sm | Red onion, thinly sliced |
INSTRUCTIONS
Put potatoes and garlic in medium sized saucepan. Add chicken broth and enough cold water to cover. Cover and cook 10-12 min until potatoes are tender. Meanwhile, fry bacon in heavy skillet till crisp; drain on paper towels Remove and reserve 3/4 cup potato cooking liquid. Drain potatoes and garlic well in a colander. Return to pot and stir 1-2 min over medium heat till potatoes are dry. Mash potatoes and garlic, adding reserved cooking liquid, 2 tbs of the oil, 1/2 tsp of salt and 1/4 tsp of pepper. In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard, 1/4 tsp *each* salt and pepper. Put escarole, onions and bacon in a large serving bowl. Add dressing and toss to coat. Mound potatoes on salad and serve immediately. Posted to MealMaster Recipes List, Digest #165 Date: Thu, 13 Jun 1996 21:18:28 -0400 (EDT) From: Lisa <maulkin@ma.ultranet.com>
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