Warm Caesar Potato Salad Recipe
Ingredients
| Red potatoes | 6 , unpeeled | |
| Romaine lettuce head | 1 Small | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, finely chopped | |
| Worcestershire sauce | 2 Teaspoon | |
| Prepared mustard | 1 Teaspoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Garlic Croutons | 3/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
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.
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.
Chef
