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SALADS AND SALAD
DRESSINGS:
Roasted New Potato and
Watercress
Salad
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Roasted
New Potato and Watercress Salad |
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Nice oven-
roasted flavor...
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11
Tbs |
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(about) olive oil |
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6
large |
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garlic cloves, chopped |
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1
tsp |
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salt |
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½
tsp |
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ground pepper |
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½
tsp |
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dried thyme, crumbled |
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¼
tsp |
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dried rosemary, crumbled |
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2½
lbs |
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medium-sized red potatoes, cut into ½"
thick wedges |
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2
Tbs |
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white wine vinegar |
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2
tsp |
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dijon mustard |
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¼
cup |
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finely chopped shallots |
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1
cup |
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trimmed watercress sprigs |
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1 |
Position
rack in center of oven and preheat to 375
degrees F. Oil heavy large baking pan. |
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2 |
Mix 6 T.
oil, garlic, salt, pepper, thyme, and rosemary
in a large bowl. Add potatoes and toss to coat.
Transfer mixture to prepared pan, separating
potatoes. Bake until potatoes are tender and
golden brown, stirring occasionally, about 55
minutes. Cool. |
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3 |
Transfer
potatoes to bowl. Scrape pan drippings into
measuring cup. Add enough remaining oil to
drippings to measure 6 T. liquid Whisk vinegar
and mustard in a small bowl. Gradually whisk in
oil mixture. Mix in shallots. Pour dressing over
potatoes and toss to combine. Season to taste
with salt and pepper. Let stand for at least 1
hour at room temperature (prepare up to six
hours in advance). |
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4 |
When ready
to serve, add watercress to potatoes and toss to
coat. Mound salad on platter. |
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Servings: 6 |
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Recipe Source |
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Bon Appetit, April 1993 |
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