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Categories:
red potatoes anchovy garlic mustard thyme egg yolk balsamic vinegar lemon juice vegetable oil olive oil tomatoes salt parsley Parmesan cheese
Viewed: 37 - Published at: 5 years agoIngredients
- 4 pound small red potatoes, scrubbed but not peeled
- 5 anchovy fillets, drained and minced
- 2 cloves garlic, minced
- 1 tablespoon grainy Dijon mustard
- 2 teaspoons dried thyme
- 1 large egg yolk
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1/2 cup vegetable oil
- 1 cup olive oil
- 8 sun-dried tomatoes, packed in oil, drained and finely chopped
- Salt and freshly ground black pepper to taste
- 1 bunch parsley, stems discarded, leaves minced
- 1 cup freshly grated Parmesan cheese
Method
- Place the potatoes in a large pot and add water to cover.
- Heat to a boil, then lower the heat and simmer uncovered until fork-tender, about 25 minutes.
- Drain in a colander and let cool a few minutes.
- While the potatoes are cooking, make the Caesar dressing.
- Place the anchovies, garlic, mustard, thyme, egg yolk, vinegar, and lemon juice in a food processor and process just to combine.
- With the machine running, pour the oils through the feed tube in a thin, steady stream to make a thick mayonnaise.
- Add the sun-dried tomatoes and pulse just to combine.
- Season the dressing to taste with salt and pepper.
- Cut the warm potatoes into large uneven chunks.
- Toss with a generous amount of Caesar dressing to bind, then mix in the parsley and Parmesan.
- Serve at once or at room temperature.
