Cooking in Embers a la Michael Chiarello Recipe

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0 votes | 553 views
Servings: 12

Ingredients

  • Roasted Garlic Dressing
  • (Makes about 2 1/4 cups)
  • For garlic paste:
  • 4 heads ember-roasted garlic
  • 1/3 cup extra-virgin olive oil
  • 3 sprigs thyme, chopped
  • Coarse sea salt, preferably gray salt
  • Freshly ground black pepper
  • For rest of the dressing:
  • 1 1/2 teaspoons coarse sea salt, preferably gray salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Champagne vinegar
  • 1/2 cup water
  • 1 tablespoon Dijon mustard
  • 2 tablespoons minced fresh tarragon
  • 1/2 teaspoon minced shallots
  • 1 cup extra-virgin olive oil
  • Store covered in your refrigerator for up to 3 days.
  • Note: This will make more than enough dressing for the potato salad. Use leftover dressing on green salads or for dunking crudites.
  • Roasted Potato Salad with Roasted Garlic Dressing
  • (Serves 6)
  • 5 tablespoons kosher salt
  • 2 pounds medium red potatoes, peel left on
  • 1/2 cup extra-virgin olive oil, plus more if needed
  • 1 medium red onion
  • 2 tablespoons freshly squeezed lemon juice
  • 6 whole green onions
  • 2 cups finely sliced celery (about 1 whole head; shave on a mandoline or slice very thinly)
  • 1 tablespoon minced fresh tarragon
  • 3 tablespoons Roasted Garlic Dressing or to taste
  • Coarse sea salt, preferably gray salt
  • Freshly ground black pepper

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Nutrition Facts

Amount Per Serving %DV
Serving Size 182g
Recipe makes 12 servings
Calories 370  
Calories from Fat 294 79%
Total Fat 33.31g 42%
Saturated Fat 4.62g 18%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3233mg 135%
Potassium 522mg 15%
Total Carbs 17.59g 5%
Dietary Fiber 2.5g 8%
Sugars 1.98g 1%
Protein 2.32g 4%
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