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
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