1 pound fingerling potatoes, cut in half lengthwise
Olive oil
Salt
1/3 cup Lemon Vinaigrette*, divided
1 pound tender inner leaves of romaine, Bibb or Boston lettuce
2 avocados, cut into wedges
2 hard-cooked eggs
3/4 cup aged pecorino cheese, grated
Heat oven to 400 degrees. Toss potatoes in oil until coated; season with salt. Spread in shallow roasting pan in one layer; cover with foil. Roast 30 minutes; remove foil and roast 15 minutes more or until tender. Toss with 1 tablespoon of the Lemon Vinaigrette. In large bowl, toss lettuce with remaining Lemon Vinaigrette until lightly coated. Layer lettuce, avocados and potatoes on large platter or 4 individual salad plates. Grate eggs on top; sprinkle with cheese.
*To make Lemon Vinaigrette, whisk together 2 tablespoons plus 2 teaspoons freshly
squeezed lemon juice, 2 tablespoons plus 2 teaspoons extra virgin olive oil, 1 1/2
teaspoons minced shallots, 1/4 teaspoon salt and a pinch of black pepper. (Yield: 1/3 cup)
Makes 4 servings.
For a complete meal: Top each serving with one 4 to 6-oz. grilled or broiled salmon
fillet.
Per Serving: 437 calories; 32 g carbohydrates; 30 g fat; 135 mg cholesterol; 355 mg
sodium; 11 g fiber; 13 g protein; 1289 mg potassium; 41 mg vitamin C.
