by Gay Cook
Summer is the perfect time to enjoy small red or white baby potatoes served warm in a salad. They are especially delicious if roasted or barbecued then tossed in a Caesar salad dressing and topped with bacon pieces and Padano cheese. Padano cheese is delicious and similar to Parmigiano Reggiano but is not aged as long so is less expensive and less crumbly. The first Caesar salad was made in 1926 in Mexico using crisp romaine lettuce. This recipe uses roasted potatoes in place of romaine lettuce. This dressing was created by my son Don Cook.
Makes 5 – 6 servings
1½ pounds (750 g) small, red and or white potatoes, washed
1 tablespoon (15 mL) vegetable oil
3 bacon slices, optional
2 cloves garlic, smashed
3 tablespoons (40 mL) Greek yogurt
1 tablespoons (15 mL) white wine or Asian vinegar
1 tablespoon (15 mL) Dijon mustard
1 teaspoon (5 mL) anchovy paste or to taste
2 teaspoons (10 mL) fresh lemon juice
1 teaspoon (5 mL) Worcestershire sauce
2 tablespoons (25 mL) grated Parmesan cheese
½ teaspoon (2 mL) salt or as needed
6 – 7 freshly shaved slices of Padano cheese
1. Preheat oven to 400ºF (200ºC). Place potatoes on a baking sheet. Cut any potato in half larger then the average small potatoes. Dribble on the oil and shake pan so potatoes are lightly coated with the oil. Roast potatoes about 45 minutes to 1 hour or until they are tender when pierce with the tip of a sharp knife. Remove from oven and place potatoes in the salad bowl.
2. Fry bacon until crisp. Drain on paper towel. Break into bite-size pieces. Set aside.
3. Dressing: in a blender or food processor add garlic, yogurt vinegar, mustard, anchovy paste, lemon juice, mustard, Worcestershire sauce and grated cheese. With machine running, slowly dribble in oil. Taste for salt as needed.
4. Potatoes should be slightly warm when tossed with the dressing in the serving bowl. Garnish with bacon pieces and the shaved Padano cheese.
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