Rustic Fingerling Potato Salad
Teresa Blackburn
- Yield: 8 servings
Ingredients
- 4cups fingerling potatoes (about 2 pounds)
- 1teaspoon coarse salt
- -- Freshly ground black pepper
- 1tablespoon olive oil
- 2cups shredded radicchio
- 1 1/2cups chopped green kale
- 2cups shredded Brussels sprouts
- 3/4cup shaved Parmesan cheese
- -- Finely grated rind of 2 lemons
- 1/3cup freshly lemon juice
- 2/3cup olive oil
- 1tablespoon Dijon mustard
- 1clove garlic clove, finely chopped
- 1teaspoon coarse salt
- 1teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425F.
- To prepare salad, boil potatoes in a large pot of water 10 minutes. Drain well
- Place potatoes on a baking sheet and sprinkle with salt and pepper. Drizzle olive oil on top and toss to coat. Roast 15 minutes.
- Combine radicchio, kale and Brussels sprouts in a large bowl. Add cheese and toss.
- To prepare dressing, place all ingredients in a food processor and blend until emulsified.
- Pour vinaigrette over greens and toss. Add potatoes and toss. Garnish with grated lemon rind.
Nutritional Info *per serving
- Calories 317
- Fat 22g
- Cholesterol 5mg
- Sodium 777mg
- Carbohydrate 25g
- Fiber 4g
- Protein 7g
