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| Warm Potatoes with Basil Vinaigrette |
| Take a summery approach to steamed potatoes. A creamy basil dressing adds color and flavor to |
| Though this dressing can be whisked by hand, I prefer to use a food processor, which mixes it to a |
| wonderful shade of green. Serves four; yields about 3/4 cup vinaigrette. |
| 1-3/4 lb. small red potatoes, scrubbed |
| 1/2 cup packed basil leaves |
| Freshly ground black pepper to taste |
| Steam the potatoes until tender, about 15 min. In a food processor, combine the basil, garlic, |
| vinegar, mustard, salt, and pepper. With the machine running, gradually add the oil until |
| completely incorporated. When the potatoes are cool enough to handle, halve or quarter them, |
| depending on their size. Put them in a serving bowl and drizzle with about 1/2 cup of the |
| vinaigrette. Serve warm, with extra vinaigrette on the side, if you like. |
| Abigail Johnson Dodge is a recipe consultant, a food stylist, and Fine Cooking's recipe tester. |
| She's the author of Great Fruit Desserts (Rizzoli International, 1997). Photos by Ben Fink. From |
| info@barringtonsoftware.com |
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