Nancy's Potato Caesar Salad
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!
Ingredients
- 1 Pound Alsum fingerling potatoes cut in half lengthwise
- Olive oil
- Salt
- ⅓ Cup Lemon vinaigrette* divided
- 1 Pound Tender inner leaves of romaine Bibb or Boston lettuce
- 2 Avocado cut into wedges
- 2 Hard-cooked eggs
- ¾ Cup Aged Pecorino cheese grated*
Instructions
- Heat oven to 400°F. 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.
Lemon Vinaigrette
- Whisk together 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice, 2 tablespoons plus 2 teaspoons extra virgin olive oil, 1 ½ teaspoons minced shallots, ¼ teaspoon salt and a pinch of black pepper. (Yield: ⅓ 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.