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Порций: 12
Ингредиенты
- Roasted Garlic Dressing
- (Makes about 2 1/4 cups)
- For garlic paste:
- 4 heads ember-roasted garlic
- 1/3 cup extra-virgin olive oil
- 3 sprigs thyme, chopped
- Coarse sea salt, preferably gray salt
- Freshly ground black pepper
- For rest of the dressing:
- 1 1/2 teaspoons coarse sea salt, preferably gray salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Champagne vinegar
- 1/2 cup water
- 1 tablespoon Dijon mustard
- 2 tablespoons minced fresh tarragon
- 1/2 teaspoon minced shallots
- 1 cup extra-virgin olive oil
- Store covered in your refrigerator for up to 3 days.
- Note: This will make more than enough dressing for the potato salad. Use leftover dressing on green salads or for dunking crudites.
- Roasted Potato Salad with Roasted Garlic Dressing
- (Serves 6)
- 5 tablespoons kosher salt
- 2 pounds medium red potatoes, peel left on
- 1/2 cup extra-virgin olive oil, plus more if needed
- 1 medium red onion
- 2 tablespoons freshly squeezed lemon juice
- 6 whole green onions
- 2 cups finely sliced celery (about 1 whole head; shave on a mandoline or slice very thinly)
- 1 tablespoon minced fresh tarragon
- 3 tablespoons Roasted Garlic Dressing or to taste
- Coarse sea salt, preferably gray salt
- Freshly ground black pepper
View Full Recipe at Food Gal
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 12 servings | |
| Calories 370 | |
| Calories from Fat 294 | 79% |
| Total Fat 33.31g | 42% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3233mg | 135% |
| Potassium 522mg | 15% |
| Total Carbs 17.59g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.98g | 1% |
| Protein 2.32g | 4% |
