Dressing:
3 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3 tablespoons light mayonnaise
1/3 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
salt and pepper
Salad:
2 pounds small new potatoes
1 red bell pepper, chopped
3 celery stalks, sliced
2 green onions, sliced
6 1/2 ounce can chunk light tuna, drained
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley
In small bowl, whisk together lemon juice, garlic, anchovy paste, Worcestershire sauce, Dijon and mayonnaise. Whisk in oil, half Parmesan cheese and salt and pepper to taste. Set aside. Dice unpeeled potatoes. In saucepan, boil potatoes in salted water for 12 to 15 minutes or until just tender, but not mushy. Drain; return to pot to dry over low heat for 30 seconds. In large bowl, toss warm potatoes with dressing. Let cool. Stir in red pepper, celery, green onions and tuna. Taste and adjust seasoning. Sprinkle bacon, parsley and remaining Parmesan cheese on top. 6 to 8 servings.
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