This regional recipe is always a hit at summer BBQs here in the Pacific Northwest. Kick it up a notch by using an artisnal applewood smoked bacon instead of the regular supermarket variety. Can you say "Yum"?!
1/4 cup cider vinegar
2 Tablespoons tarragon vinegar
2 teaspoons Dijon mustard
salt and freshly ground pepper to taste
2/3 cup olive oil
1/4 cup minced shallots
2 Tablespoons minced fresh parsley
4 pounds small red new potatoes (unpeeled)
1/2 cup crumbled Oregon Blue or other mild blue cheese
1/2 cup whipping cream
12 slices bacon, cooked until crisp, crumbled
3 Tablespoons minced fresh chives or green onions
Mix vinegars, mustard, salt and pepper in small bowl. Whisk in oil in thin stream. Whisk in shallots and minced parsley. Set dressing aside.
Steam or boil potatoes until just tender. Cool slightly. Cut into 1/4-inch slices. Place in large bowl. Gently mix 1/2 cup dressing into potatoes.
Line a large platter with lettuce leaves. Top with potatoes. Whisk cheese and cream into remaining dressing. Spoon over potatoes. Top with bacon and chives. Serve warm or at room temperature.
8 servings
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