Warm Caesar Potato Salad
|Red potatoes||6 , unpeeled|
|Romaine lettuce head||1 Small|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Finely chopped fresh parsley||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Prepared mustard||1 Teaspoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Garlic croutons||3⁄4 Cup (12 tbs)|
In pot of boiling salted water, cook potatoes just until tender, about 20 minutes. Drain and let cool slightly; peel and cut into 1/2-inch (1 cm) cubes. Set aside.
Tear lettuce into bite-size pieces; place in large salad bowl and set aside.
In large skillet, heat oil over medium heat; cook garlic for 2 minutes. Stir in lemon juice, parsley, Worcestershire, mustard, and salt and pepper to taste.
Stir in diced potatoes; cook over medium-high heat for 2 minutes, stirring constantly. Pour over lettuce and toss well. Sprinkle with Parmesan and toss again. Arrange on individual salad plates; top with garlic croutons. Serve immediately.