Ready Time: 25 Minutes
Fingerling potatoes, hard-boiled eggs, avocados and lemon vinaigrette put a surprising–and nutritious–summertime spin on the Caesar Salad. This crowd-pleasing recipe, specially developed for the USPB by Chef Nancy Silverton, will soon become one of your favorites! If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
- 1 pound fingerling potatoes, cut in half lengthwise
- Olive oil
- 1/3 cup Lemon Vinaigrette*, divided
- 1 pound tender inner leaves of romaine, Bibb or Boston lettuce
- 2 avocados, cut into wedges
- 2 hard-cooked eggs
- 3/4 cup aged pecorino cheese, grated*
Heat oven to 400 degrees. Toss potatoes in oil until coated; season with salt. Spread in shallow roasting pan in one layer; cover with foil. Roast 30 minutes; remove foil and roast 15 minutes more or until tender. Toss with 1 tablespoon of the Lemon Vinaigrette.
In large bowl, toss lettuce with remaining Lemon Vinaigrette until lightly coated. Layer lettuce, avocados and potatoes on large platter or 4 individual salad plates. Grate eggs on top; sprinkle with cheese.
*To make Lemon Vinaigrette, whisk together 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice, 2 tablespoons plus 2 teaspoons extra virgin olive oil, 1 1/2 teaspoons minced shallots, 1/4 teaspoon salt and a pinch of black pepper. (Yield: 1/3 cup)
For a complete meal: Top each serving with one 4 to 6-oz. grilled or broiled salmon fillet.
Calories: 437 Fat: 30g Cholesterol: 135mg Sodium: 355mg Vitamin C: 41% Fiber: 11g Protein: 13g Potassium: 1289mg
Recipe courtesy of the US Potato Board