Name: Lettuce Wedge And Potato Salad
Yield: 4 servings
Ingredients: 1 cup thinly sliced red onion; 3 tablespoons cider vinegar; 1/4 pound baby red potatoes; 1/4 pound green beans, trimmed; 1 thick-cut bacon slice, diced; 1 tablespoon extra-virgin olive oil; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 head Bibb lettuce, cut into 4 wedges; 3 radishes, thinly sliced; 1 tablespoon chopped fresh chives

Servings: 4 persons

1 cup thinly sliced red onion
3 tablespoons cider vinegar
1/4 pound baby red potatoes
1/4 pound green beans, trimmed
1 thick-cut bacon slice, diced
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 head Bibb lettuce, cut into 4 wedges
3 radishes, thinly sliced
1 tablespoon chopped fresh chives

1
Place onion and vinegar in a small bowl; toss to coat.
2
Place potatoes in a medium saucepan; cover with water to 2 inches above potatoes. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Remove potatoes from pan with a slotted spoon; cool slightly. Thinly slice potatoes. Bring water in pan to a boil. Add green beans; cook 3 minutes or until crisp-tender. Drain. Rinse beans under cold water; drain.
3
Cook bacon in a small skillet over medium heat 6 minutes or until crisp. Remove from heat. Drain vinegar from onions into skillet with bacon and drippings. Add oil, mustard, salt, and pepper, stirring with a whisk. Arrange lettuce wedges on 4 plates; top evenly with onion, potatoes, green beans, and radishes. Drizzle with vinaigrette, and sprinkle with chives.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lettuce Wedge And Potato Salad

How did you like this recipe?