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Categories:
capers garlic olive oil lemon juice mustard hot pepper Worcestershire sauce mayonnaise red onion baby red potatoes freshly grated Parmesan cheese salt
Viewed: 53 - Published at: 2 years agoIngredients
- 3 rolled anchovies over capers
- 2 garlic cloves
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon hot pepper sauce
- 12 teaspoon Worcestershire sauce
- 13 cup mayonnaise
- 1 large red onion, peeled
- 2 lbs baby red potatoes
- 3 tablespoons freshly grated parmesan cheese
- salt & freshly ground black pepper
Method
- Process anchovies and garlic in small food processor.
- (I used a hand held stick kind.)
- Add 2 tablespoons oil and next 4 ingredients; process until smooth.
- Add mayonnaise and blend.
- Season with salt and pepper.
- Cut onion into 1-inch cubes and thread onto metal skewers.
- Brush with remaining oil; sprinkle with salt and pepper.
- Grill until lightly charred and soft, turning occasionally for even grilling, about 12 minutes.
- (I used a George Foreman grill for this as it was raining and didn't want to mess with the gas grill in the rain.)Cool.
- Remove onion cubes from skewers and place in large bowl.
- Cover potatoes with water and bring to a boil in large pot.
- Reduce heat to medium-high and boil until just tender, about 15 minutes.
- Drain; cool.
- Cut potatoes into wedges.
- Add potatoes and cheese to bowl with onion.
- Pour dressing over all and toss to coat.
- Season with salt and pepper.
- For serving, line a large plate with Romaine lettuce leaves and spoon salad into center.
