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From Dorothy McNett's recipes at www.dorothymcnett.com. This can be prepared ahead and chilled, making it great for brunch or other gatherings. This is very open-ended so you can add or subtract ingredients as desired.
5-6 small baby potatoes
Wash and scrub the potatoes but do not peel. Place in a glass or ceramic batter bowl and cook in microwave 3-4 minutes, or until tender. Set aside to cool. To roast the fresh sweet baby peppers, place them on a baking sheet with sides and sprinkle with just a bit of olive oil. Roast at 350 degrees for about 25 - 30 minutes. Allow to cool. Pull off the stems and add them to the salad whole, or cut into smaller pieces, as desired. Cook and cool the eggs. Shred the cabbage and place it into a beautiful salad bowl. Add the cooled potatoes, cooled peppers, cooled eggs, hazelnuts, and prosciutto. In a glass measuring cup, whisk the olive oil, garlic, vinegar, honey, salt, pepper and herbs to make a flavorful dressing. Pour over the salad ingredients, toss. Serve now, or refrigerate for 2-3 hours.
Recipe created 2015-01-20.