Rustic Fingerling Potato Salad - 25g Carbs, 4g Fiber
From: www.relish.com - Submitted by: MissMixxKC
Jo Marie Scaglia founded The Mixx in 2005 after a lifetime of love
for cooking and restaurants. The Mixx was Jo Marie's solution. Every
dish on The Mixx's menu is an original creation of Jo Marie.
In addition to The Mixx's two locations, Jo Marie also serves as one
of Kansas City's most recognized caterers for events, big and small.
Time to Make - 15 to 30 Minutes
Servings: 8
--> Salad
4 cups fingerling potatoes (about 2 lb)
1 tsp coarse salt
Freshly ground black pepper
1 tablespoon olive oil
2 cups shredded radicchio
1 1/2 cups chopped green kale
2 cups shredded Brussels sprouts
3/4 cup shaved Parmesan cheese
Finely grated rind of 2 lemons
--> Vinaigrette
1/3 cup freshly lemon juice
2/3 cup olive oil
1 Tbsp Dijon mustard
1 clove garlic clove, finely chopped
1 tsp coarse salt
1 tsp freshly ground black pepper
Preheat oven to 425 degrees F.
To prepare salad, boil potatoes in a large pot of water 10 minutes.
Drain well
Place potatoes on a baking sheet and sprinkle with salt and pepper.
Drizzle olive oil on top and toss to coat. Roast 15 minutes.
Combine radicchio, kale and Brussels sprouts in a large bowl. Add
cheese and toss.
To prepare dressing, place all ingredients in a food processor and
blend until emulsified.
Pour vinaigrette over greens and toss. Add potatoes and toss.
Garnish with grated lemon rind.
Servings: 8
Nutrition per Serving:
317 Calories, 22g Fat, 5mg Cholesterol, 777mg Sodium,
25g Carbs, 4g Fiber, 7g Protein
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