Meat Free Monday recipes

Potato and Romaine Salad with Garlic Vinaigrette
Linda McCartney
Recipe Serves: 4 – 6

If you like the heat of chilli, this dip is for you – and it’s quite substantial too. Lovely with tortilla chips, celery and carrot sticks.


1 medium clove garlic, finely chopped
75g vinaigrette
900g new potatoes, scrubbed
1 head romaine lettuce, coarsely chopped
1 small red onion, finely chopped
Chopped fresh chives for the garnish
Sea salt and pepper to taste

Stir the garlic into the vinaigrette and let stand while you prepare the rest.

Cook the potatoes in boiling (lightly salted) water until just tender but still firm in the centre (pierce with fork and if they slide off then ready). Drain and allow to cool. Once cool, then cut into cubs or slices.

Combine the potatoes, shredded romaine, and minced onion in a salad bowl toss with the vinaigrette until well mixed and allow to stand for a few minutes. Scatter chopped chives over the top just before serving.

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