Nancy’s Potato Caesar Salad

Nancy's Potato Caesar Salad

Nancy’s Potato Caesar Salad

Source: Potatoes USA
Fingerling potatoes, hard-boiled eggs, avocados and lemon vinaigrette put a surprising–and nutritious–summertime spin on the Caesar Salad. This crowd-pleasing recipe, specially developed for the USPB by Chef Nancy Silverton, will soon become one of your favorites!
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Course Gluten Free, Salad
Servings 4

Ingredients
 

  • 1 Pound Fingerling potatoes cut in half lengthwise
  • Olive oil
  • salt
  • 1/3 Cup Lemon Vinaigrette* divided
  • 1 Pound Tender inner leaves of romaine Bibb, or Boston lettuce
  • 2 Avocado cut into wedges
  • 2 Hard-cooked eggs
  • 3/4 Cup Aged Pecorino cheese grated*

Instructions

  • Heat oven to 400 degrees. Toss potatoes in oil until coated; season with salt. Spread in shallow roasting pan in one layer; cover with foil. Roast 30 minutes; remove foil and roast 15 minutes more or until tender. Toss with 1 tablespoon of the Lemon Vinaigrette.
  • In large bowl, toss lettuce with remaining Lemon Vinaigrette until lightly coated. Layer lettuce, avocados and potatoes on large platter or 4 individual salad plates. Grate eggs on top; sprinkle with cheese.
  • *To make Lemon Vinaigrette, whisk together 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice, 2 tablespoons plus 2 teaspoons extra virgin olive oil, 1 1/2 teaspoons minced shallots, 1/4 teaspoon salt and a pinch of black pepper. (Yield: 1/3 cup)
  • Optional: Top each serving with one 4 to 6-oz. grilled or broiled salmon fillet.

Notes

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.