Grilled Fingerling Potato Salad with Lemon-Garlic Vinaigrette

Recipe and photograph courtesy of Viviane Bauquet Farre of Food & Style

Ingredients

For the vinaigrette

  • 1 small garlic clove – skinned and crushed (use a microplane grater)
  • 1 tsp. Dijon mustard
  • 1 Tbs. lemon juice
  • 3 Tbs. California Olive Ranch extra virgin olive oil
  • 1/8 tsp. sea salt
  • freshly ground black pepper to taste

For the potatoes

  • 2 large garlic cloves – skinned and crushed (use a microplane grater)
  • 3 Tbs. California Olive Ranch extra virgin olive oil
  • 1/4 tsp. sea salt
  • freshly ground black pepper to taste
  • 1 lb. fingerling potatoes – unpeeled, left whole and boiled until tender

For the salad

  • 1 medium Boston lettuce – leaves torn in 2” pieces
  • 8 medium radishes – trimmed and cut in 1/16” slices (use a mandoline)
  • 1/2 small bunch fresh chives – cut in 1/2” slices (2 Tbs.)

Directions

  1. To make the vinaigrette – Place the garlic, mustard, lemon juice, California Olive Ranch extra virgin olive oil, salt and pepper in a small bowl and whisk until well blended. Set aside.
  2. To grill the potatoes – Preheat a grill or griddle on high. Place the garlic, California Olive Ranch extra virgin olive oil, salt and pepper in a large bowl and whisk until well blended. Cut the potatoes in half lengthwise and add them to the garlic/oil mixture. Toss carefully until the potatoes are well coated. Grill the potatoes on each side until charred. Place the grilled potatoes back in the bowl with the garlic/oil mixture and toss again. Taste and adjust the seasoning if necessary. Set aside.
  3. Place the lettuce and radish slices in a large bowl. Drizzle with two thirds of the vinaigrette and toss until well coated. Transfer to a serving platter. Garnish with the grilled potatoes. Drizzle with the balance of the vinaigrette. Sprinkle with the chives and finish with freshly ground black pepper to taste. Serve while the potatoes are still warm.

Time

30 Minutes

Level

Moderate

Yield

4 servings
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