Tuesday, September 22, 2015

Roasted Potato, Lettuce, and Parmesan Salad

Hold the croutons! Potatoes roasted with olive oil and rosemary make the perfect topping for this delicious lettuce salad tossed with Parmesan cheese and a creamy lemon garlic dressing.

Roasted Potato, Lettuce, and Parmesan Salad
((Printable Recipe))

2 pounds red potatoes, cut in half and sliced 1/4-inch thick
3 tablespoons olive oil
2 teaspoons dried rosemary, crumbled with your fingers
3/4 teaspoon sea salt
1/2 cup mayonnaise
1 teaspoon grated lemon zest
1 1/2 tablespoons lemon juice
1 1/2 tablespoons water
1 clove of garlic, minced
6 cups dark lettuce, such as romaine, green leaf, or baby spinach
1/2 cup freshly grated Parmesan cheese
freshly ground pepper, to taste

1. Heat your oven to 450 degrees F.  On a large rimmed baking sheet, toss together the potatoes, oil, rosemary, and salt.  Toss until the potatoes are evenly coated.  Roast for 40-50 minutes, turning two or three times during the cooking time, until the potatoes are golden and tender.  Cool on the baking sheet.

2. In a large salad bowl, whisk together the mayonnaise, water, lemon juice, lemon zest, and the garlic.  Add the lettuce, potatoes, and Parmesan; toss until covered with the dressing.  Season with freshly ground black pepper to taste.

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Recipe adapted from Delish.com

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