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Ingredients
- 6 red or
white potatoes, peeled and cut into 2 inch
cubes
- 1 small
head romaine lettuce
- 1/2 c
olive oil
- 1 clove
garlic, minced
- 1/4 c
lemon juice
- 2 tbsp
freshly chopped parsley
- 2 tsp
Worcestershire sauce
- 1 tsp
prepared mustard
- salt and
pepper
- 1/4c
freshly grated parmesan cheese
- 3/4 c
garlic croutons
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Directions
In pot of
boiling salted water, add a dash of cider or
Balsamic vinegar, cook potatoes just until tender.
Tear lettuce into bite sized pieces, place in
large salad bowl and set aside. In a large
skillet, heat oil over med heat, cook garlic for 2
minutes.
Stir in lemon
juice, parsley, mustard, Worcestershire sauce and
salt and pepper to taste. Stir in diced potatoes,
cook over med-high heat for 2 minutes, stirring
constantly.
Pour over
lettuce and toss well.
Sprinkle with parmesan and toss again.
Serve
immediately, topped with croutons.
Makes 4
servings
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