Grilled Fingerling Potato Salad with Lemon-Garlic Vinaigrette
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Cooking tools:
- Microplane
- Mandoline
- Grill
- Mixing bowl
- Whisk
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
Ingredients
- 1 small garlic clove – skinned and crushed (use a microplane grater)
- 1 tsp. Dijon mustard
- 1 Tbs. lemon juice
- 3 Tbs. California Olive Ranch extra virgin olive oil
- 1/8 tsp. sea salt
- freshly ground black pepper to taste
- 2 large garlic cloves – skinned and crushed (use a microplane grater)
- 1/4 tsp. sea salt
- 1 lb. fingerling potatoes – unpeeled, left whole and boiled until tender
- 1 medium Boston lettuce – leaves torn in 2" pieces
- 8 medium radishes – trimmed and cut in 1/16" slices (use a mandoline)
- 1/2 small bunch fresh chives – cut in 1/2" slices (2 Tbs.)
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