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An oil-based salad...
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2½ lbs |
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small Yukon
gold or red potatoes, cut into eighths |
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2 Tbs |
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olive oil |
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¼ cup |
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fresh
squeezed lemon juice |
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4 cloves |
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garlic,
finely minced |
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1/3 cup |
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chopped
fresh basil |
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1 Tbs |
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Dijon
mustard |
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1 tsp |
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salt |
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½ tsp |
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freshly
ground black pepper |
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2/3 cup |
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olive oil
(or a little less) |
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½ medium |
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red onion,
thinly sliced |
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1/3 cup |
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grated fresh
Parmesan |
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3 to 4
slices |
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thick bacon,
cooked and crumbled (optional) |
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1 |
Preheat oven to
450°F. Line a jelly roll pan with foil. |
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2 |
Coat potatoes with 2
Tbs. olive oil and place on prepared pan. Roast 20 to 25
minutes, stirring occasionally, or until tender and
golden. Remove from oven and let cool. |
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3 |
In a small bowl, mix
lemon juice, garlic, basil, dijon, salt and pepper.
Whisk in 2/3 cup olive oil in a slow, steady stream. |
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4 |
Place potatoes and
onion in a large bowl. Gently toss with dressing.
Sprinkle with Parmesan and bacon. |
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Recipe Source |
| Charley on
CLBB |
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