Recipe - Caesar Potato Salad

1 One half tablespoon Extravirgin olive oil
2 Garlic clove, minced
2 sl French Bread
1 One half pound Small red potatoes
3 tablespoon Dry vermouth
2 tablespoon Balsamic vinegar
1 tablespoon Lemon juice
2 teaspoon Dijon Mustard
2 teaspoon Anchovy paste
One fourth teaspoon Salt
1/8 teaspoon Pepper
One fourth cup Chopped green onions
3 tablespoon Finely chopped fresh
flatleaf parsley
Romaine lettuce leaves,
optional
One fourth cup Grated fresh Parmesan cheese

Combine oil and garlic; let stand 30 minutes.

Preheat oven to 350F°. Brush 1 One half tsp oil mixture over bread; cut into
cubes. Place bread cubes in a single layer on a jelly roll pan. Bake at
350° for 9 minutes or until toasted.

Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into
1/4inch thick slices. Combine potato slices and vermouth; toss gently to
coat.

Combine remaining oil mixture, vinegar and next 7 ingredients (vinegar
through parsley) in a bowl. Pour dressing over potatoes; toss gently to
coat. Cover and chill. Serve in a lettucelined bowl, if desired. Sprinkle
with cheese and croutons.

NOTES : Per serving: cals 176 27%ff fat 5.3g

Recipe by: Cooking Light June 1997 Posted to EATL Digest by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Jul 6, 1997