Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
cook:
15 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven cook potatoes with 1 teaspoon salt, covered, in enough boiling water to cover about 15 minutes or until tender; drain. Set aside to cool.

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  • Meanwhile, for dressing, in a small skillet cook shallots and coriander in 2 tablespoons of the olive oil over medium heat for 3 minutes, stirring frequently. Stir in hot pepper sauce; cook and stir for 1 minute. Remove from heat; cool slightly. In a blender or food processor combine cooled shallot mixture, milk, the 1/3 cup pecans, the crackers, and lemon juice. Cover and blend or process until nearly smooth. With blender or processor running, slowly add remaining olive oil in a steady stream (mixture will thicken). Season to taste with salt and ground white pepper. To serve, arrange lettuce on large platter. Top with potato wedges. Drizzle with some of the dressing. Sprinkle with cheese, olives, parsley, and pecan halves. Garnish with egg wedges. Pass remaining dressing. Makes 6 to 8 servings.

Nutrition Facts

500 calories; fat 40g; cholesterol 89mg; saturated fat 8g; carbohydrates 28g; mono fat 24g; poly fat 5g; insoluble fiber 4g; protein 10g; vitamin a 1603.5IU; vitamin c 25.4mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 2mg; vitamin b6 0.5mg; folate 48.4mcg; vitamin b12 0.7mcg; sodium 646mg; potassium 735mg; calcium 171.6mg; iron 2.9mg.
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