- 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
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
