A Gelson's Executive Chef Recipe
|
printer friendly version
|
|
Caesar Potato Salad
|
|
Serves: 24
Preparation Time: 30 minutes
|
INGREDIENTS:
Salad
|
INGREDIENTS:
Dressing
|
4 1/2 Pounds New Potatoes White Rose -- Quartered
2 1/4 Cups Diced Red Onion
1 Cup Sliced Celery
1 Cup Chopped Italian Parsley
1 Cup Chopped Hard Boiled Eggs
1 Cup Crumbled Gorgonzola Cheese
Salt And White Pepper -- To Taste
|
1 Cup Liquid Pastuerized Egg Yolks
4 Tablespoons Pureed Ancovies
4 Tablespoons Minced Garlic
1 Teaspoon Tabasco Sauce
1 Teaspoon Worcestershire Sauce
2 Tablespoons Dijon Mustard
1 Pound Grated Parmesan Cheese
1 Tablespoon Black Pepper
1 1/3 Cups Lemon Juice
1 1/2 Quarts Olive Oil
1 1/2 Quarts Canola Oil
1 Teaspoon Kosher Salt
|
DIRECTIONS:
Salad:
– Cover potatoes with cold water; bring to a boil.
– Reduce heat and cook at a slow boil until just tender. Drain in a colander and place in cooler to cool quickly.
– Combine with the remaining ingredients; toss and serve.
Dressing:
– Combine the first 8 ingredients in a bucket. With a bermixer or table mixer running, slowly add the oils and alternate with the lemon juice to prevent breaking until all is incorporated into the dressing. Chill.
|
