Warm Caesar Potato Salad Recipe

Summary

CourseMethod
VegetarianMain Ingredient

Ingredients

 Red potatoes6 , unpeeled
 Romaine lettuce head1 Small
 Olive oil1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Lemon juice1⁄4 Cup (4 tbs)
 Finely chopped fresh parsley2 Tablespoon
 Worcestershire sauce2 Teaspoon
 Prepared mustard1 Teaspoon
 Freshly grated parmesan cheese1⁄4 Cup (4 tbs)
 Garlic croutons3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1980 Calories from Fat 1064

% Daily Value*

Total Fat 120 g185.3%

Saturated Fat 20.5 g102.3%

Trans Fat 0 g

Cholesterol 27.4 mg

Sodium 1003.1 mg41.8%

Total Carbohydrates 203 g67.6%

Dietary Fiber 20.1 g80.2%

Sugars 13 g

Protein 40 g80.9%

Vitamin A 720.2% Vitamin C 538.9%

Calcium 70.4% Iron 79.2%

*Based on a 2000 Calorie diet

Directions

In pot of boiling salted water, cook potatoes just until tender, about 20 minutes. Drain and let cool slightly; peel and cut into 1/2-inch (1 cm) cubes. Set aside.
Tear lettuce into bite-size pieces; place in large salad bowl and set aside.
In large skillet, heat oil over medium heat; cook garlic for 2 minutes. Stir in lemon juice, parsley, Worcestershire, mustard, and salt and pepper to taste.
Stir in diced potatoes; cook over medium-high heat for 2 minutes, stirring constantly. Pour over lettuce and toss well. Sprinkle with Parmesan and toss again. Arrange on individual salad plates; top with garlic croutons. Serve immediately.
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