Italian Potato Salad With Gorgonzola Cheese Croutons-ba Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Red new potatoes,
1 cup: Crumbled Gorgonzola cheese,
1 cup: Plus 2 T coarse-grained,
-, about 6 oz
-mustard,
4: Sourdough broad slices,
1 1/2 cup: Olive oil, (preferably extra-
Olive oil,
-virgin),
2 tbsp: Crumbled Gorgonzola cheese,
1 tbsp: Salt,
2 large: Bunches mustard greens,
1 tbsp: Freshly ground pepper,
4: Poached Eggs*, see below
10: Paper-thin slices,
2: Paper-thin slices,
-prosciutto, cut into 1/4
-prosciutto, cut julienne
-inch dice,
2 ounce: Gargonzola cheese, cut
10: Green onions, thinly sliced
-into wedges,
POACHED EGGS
2 tbsp: White wine vinegar,
4 large: Eggs,
Directions:
Place potatoes in large saucepan. Add enough cold water to cover by 2
inches. Bring to boil. Reduce heat and simmer potatoes until knife
pierces centers easily, about 30 minutes. Drain potatoes and cool
slightly.
Quarter potatoes lengthwise. Cut each quarter crosswise into 3/4-inch
pieces. Place mustard in small bowl. Gradually whisk in 1 1/2 cups
oil in slow steady stream. Add salt and pepper. Reserve 1/4 C
dressing; pour remaining dressing over potatoes and toss gently. Cool
completely.
Toss potatoes with diced prosciutto, green onions and 1 C crumbled
Gorgonzola. (Can be prepared 2 days ahead. Cover potatoes and
refrigerate. Cover reserved dressing and store at room temperature.
Bring potatoes to room temperature before continuing with recipe.)
Preheat broiler. Cut out 1 bread round from each bread-slice using 3
1/2-inch round cookie cutter. Cut smaller round in each larger round
using 1 3/4-inch round cookie cutter; do not remove smaller rounds
(centers). Place on baking sheet. Brush bread on both sides with oil.
Top center of each with 1/2 T crumbled Gorgonzola. Broil until
golden, 2 minutes. Cool slightly. Remove centers and reserve.
Place 5 large mustard leaves on each plate in spoke fashion. Tear
remaining leaves into bite-size pieces. Mound in center. Spoon potato
salad around leaves in center. Place 1 large bread round atop leaves
in center of each plate. Top each with poached egg. Drizzle 1 T of
remaining dressing over each egg. Sprinkle prosciutto julienne over
each. Top with crouton centers. Place Gorgonzola wedges on sides of
plates and serve.
* Poachad Eggs-4 servings
Add 6 inches salted water to medium saucepan. Add vinegar and bring to
simmer. One at a time, break eggs into cup and slide into water. Poach
until whites are set, but yolks are still runny, about 4 minutes.
(Can be prepared 2 hours ahead. Transfer eggs to bowl of cold water
using slotted spoon. Add eggs to medium saucepan of simmering water
and reheat before serving.)
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Source from luhu.jp
inches. Bring to boil. Reduce heat and simmer potatoes until knife
pierces centers easily, about 30 minutes. Drain potatoes and cool
slightly.
Quarter potatoes lengthwise. Cut each quarter crosswise into 3/4-inch
pieces. Place mustard in small bowl. Gradually whisk in 1 1/2 cups
oil in slow steady stream. Add salt and pepper. Reserve 1/4 C
dressing; pour remaining dressing over potatoes and toss gently. Cool
completely.
Toss potatoes with diced prosciutto, green onions and 1 C crumbled
Gorgonzola. (Can be prepared 2 days ahead. Cover potatoes and
refrigerate. Cover reserved dressing and store at room temperature.
Bring potatoes to room temperature before continuing with recipe.)
Preheat broiler. Cut out 1 bread round from each bread-slice using 3
1/2-inch round cookie cutter. Cut smaller round in each larger round
using 1 3/4-inch round cookie cutter; do not remove smaller rounds
(centers). Place on baking sheet. Brush bread on both sides with oil.
Top center of each with 1/2 T crumbled Gorgonzola. Broil until
golden, 2 minutes. Cool slightly. Remove centers and reserve.
Place 5 large mustard leaves on each plate in spoke fashion. Tear
remaining leaves into bite-size pieces. Mound in center. Spoon potato
salad around leaves in center. Place 1 large bread round atop leaves
in center of each plate. Top each with poached egg. Drizzle 1 T of
remaining dressing over each egg. Sprinkle prosciutto julienne over
each. Top with crouton centers. Place Gorgonzola wedges on sides of
plates and serve.
* Poachad Eggs-4 servings
Add 6 inches salted water to medium saucepan. Add vinegar and bring to
simmer. One at a time, break eggs into cup and slide into water. Poach
until whites are set, but yolks are still runny, about 4 minutes.
(Can be prepared 2 hours ahead. Transfer eggs to bowl of cold water
using slotted spoon. Add eggs to medium saucepan of simmering water
and reheat before serving.)
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Source from luhu.jp