TOMATO PESTO POTATO ROSETTES
Preparation : 10 min
Cooking : 5 to 10 min
Portions : 2
INGREDIENTS
Pomme de terre suggérée: Baby white
- 2 x 150 g (approx. ¼ lb.) potatoes
- 5 ml (1 tsp.) olive oil
- 15 ml (1 tbsp.) tomato pesto
- Salt to taste
- 500 ml (2 cups) mixed green salad
- 20 ml (4 tsp.) tarragon vinaigrette
PREPARETION
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Preheat the barbecue.
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Wash potatoes and cut into 5 mm (environ 1 inch)
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slices, either with a knife or a mandolin.
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Mix oil and pesto, then add potato slices and coat well. Reduce heat to medium.
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Cook potato slices 3 to 4 minutes on each side. Salt to taste.
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Arrange in a rosette on plate and put 250 ml (1 cup) of salad, already tossed with the tarragon dressing, in the middle of each portion.
Note: This dish can be served as a starter, a main course, or as a side dish with grilled food.
