| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Salads, And, Dressings |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Smooth-skinned potatoes |
|
|
(about 2 lbs) |
| 1/4 |
c |
Sherry wine vinegar |
| 1 |
|
Clove garlic — minced or |
|
|
Pressed |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Whole white or black |
|
|
Peppercorns — coarsely |
|
|
Crushed |
| 1/3 |
c |
Salad oil |
| 1/4 |
c |
Onion — finely chopped |
| 1 |
c |
Fresh fennel — thinly |
|
|
Sliced |
INSTRUCTIONS
1. Cook potatoes (unpeeled) in boiling salted water to cover until tender
(35 to 40 minutes). Drain and, while warm, slip off skins; quarter potatoes
and slice them about 1/4 inch thick. (You should have about 6 cups.) Place
in a large bowl.
2. While potatoes cook, in a small bowl mix vinegar, garlic, salt, sugar,
allspice, and peppercorns. Using a whisk or fork, gradually beat in oil
until well combined.
3. Pour about half of the dressing over potatoes. Add onion and mix
lightly. Cover and refrigerate for at least 2 hours (or as long as over
night, if you wish).
4. Lightly mix in fennel and remaining dressing. Refrigerate until cold.
Recipe By : the California Culinary Academy
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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