Roasted Caesar Tater Salad

  • 1 T. olive oil
  • 1 clove garlic, peeled and minced
  • 1 lb. red potatoes, scrubbed and cut into bite-sized pieces
  • 1/4 c. sliced green onions
  • 4 c. mixed greens
For the dressing:
  • 2 anchovy filets
  • 1 clove garlic, peeled and minced
  • 2 T. mayonnaise
  • 1 T. mustard
  • 1 tsp. white vinegar
  • 1 tsp. lemon juice
  • 1 T. grated Parmesan cheese
  • 1/4 c. olive oil

Preheat the oven to 400° F.

Add the olive oil and the garlic to an oven-proof skillet and sauté for one minute. Add the potatoes, stir to coat and season lightly with salt and pepper. Place the skillet in the oven and roast the potatoes for 30 minutes or until they are a light golden brown.

Make the dressing by combining the anchovies, garlic, mayonnaise, mustard, vinegar, lemon juice and Parmesan cheese in a small food processor, blender or immersion blender cup. Puree and then, with the machine running, slowly pour in the olive oil. Season with pepper and salt, if desired, although it will probably be salty enough.

Toss the roasted potatoes, green onions, and dressing. Spoon onto a serving plate lined with mixed greens.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes
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