LEMON BASIL POTATO SALAD
2 pounds small Yukon Gold or new potatoes, cut into quarters
Extra-virgin olive oil for drizzle
2/3 cup extra-virgin olive oil
12 peeled garlic cloves, left whole
Salt and freshly ground pepper, to taste
1/4 cup fresh lemon juice
3/4 cup loosely packed fresh basil
1 tablespoon Dijon mustard
2 cups fresh baby spinach leaves
Preheat the oven to 400 degrees F.
In a large mixing bowl, toss the potatoes and garlic cloves with a drizzle of olive oil to lightly coat. Season with salt and pepper. Arrange the potatoes and garlic cloves in a single layer on a baking sheet.
Roast for 30 to 35 minutes, tossing occasionally, until tender and golden.
Using a blender or food processor, combine the lemon juice, basil and Dijon mustard. Slowly pour in the oil in a slow, steady stream, with the blender running, to create an emulsified dressing. Season the dressing to taste with salt and freshly ground pepper.
Place the warm roasted potatoes, roasted garlic cloves and spinach leaves in a large mixing bowl and toss to coat. Then toss with the dressing to mix well.
Makes 8 servings
Source: Good Food for Good Times: Simple Recipes For Sensational Celebrations by Jamie Gwen with Lana Sills
2 pounds small Yukon Gold or new potatoes, cut into quarters
Extra-virgin olive oil for drizzle
2/3 cup extra-virgin olive oil
12 peeled garlic cloves, left whole
Salt and freshly ground pepper, to taste
1/4 cup fresh lemon juice
3/4 cup loosely packed fresh basil
1 tablespoon Dijon mustard
2 cups fresh baby spinach leaves
Preheat the oven to 400 degrees F.
In a large mixing bowl, toss the potatoes and garlic cloves with a drizzle of olive oil to lightly coat. Season with salt and pepper. Arrange the potatoes and garlic cloves in a single layer on a baking sheet.
Roast for 30 to 35 minutes, tossing occasionally, until tender and golden.
Using a blender or food processor, combine the lemon juice, basil and Dijon mustard. Slowly pour in the oil in a slow, steady stream, with the blender running, to create an emulsified dressing. Season the dressing to taste with salt and freshly ground pepper.
Place the warm roasted potatoes, roasted garlic cloves and spinach leaves in a large mixing bowl and toss to coat. Then toss with the dressing to mix well.
Makes 8 servings
Source: Good Food for Good Times: Simple Recipes For Sensational Celebrations by Jamie Gwen with Lana Sills
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