Caesar Potato Salad In this zesty salad, two classic dishes are combined for a new and exciting flavor combination. -------------------------------------------------------------------------- Ingredients 1-1/2 tablespoons extra-virgin olive oil 2 garlic cloves, minced 2 slices French bread 1-1/2 pounds small red potatoes 3 tablespoons dry vermouth 2 tablespoons balsamic vinegar 1 tablespoon lemon juice 2 teaspoons Dijon mustard 2 teaspoons anchovy paste 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup chopped green onions 3 tablespoons finely chopped fresh flat-leaf parsley Romaine lettuce leaves (optional) 1/4 cup grated fresh Parmesan cheese Directions Prep Time: 1 hour Cooking Time: 20 minutes Combine oil and garlic; let stand 30 minutes. Preheat oven to 350º. Brush 1-1/2 teaspoons oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly-roll pan. Bake at 350º for 9 minutes or until toasted. Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into 1/4-inch-thick slices. Combine potato slices and vermouth; toss gently to coat. Combine remaining oil mixture, vinegar, and next 7 ingredients (vinegar through parsley) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill. Serve in a lettuce-lined bowl, if desired. Sprinkle with cheese and croutons. [no nutrition numbers for this. ?]