CAESAR POTATO SALAD Pull a vegetable peeler firmly across surface of Parmesan cheese to form shaved pieces. 1 1/2 tablespoons extra-virgin olive oil 2 garlic cloves, minced 2 slices French bread 1 1/2 pounds small red potatoes 3 tablespoons dry vermouth (optional) 1/4 cup chopped green onions 3 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons balsamic vinegar 1 tablespoon lemon juice 2 teaspoons Dijon mustard 2 teaspoons anchovy paste 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup thinly sliced romaine lettuce 1/4 cup shaved fresh Parmesan cheese

Combine oil and garlic; let stand 30 minutes.

Preheat oven to 350°F.

Brush 1 1/2 teaspoons oil mixture over bread; cut into 1-inch cubes. Place the bread cubes in a single layer on a jelly-roll pan. Bake at 350°F for 9 minutes or until toasted.

Steam potatoes, covered, 18 minutes or until tender. Cool; cut each into 6 wedges. Combine the potato wedges and vermouth; toss gently to coat.

Combine remaining oil mixture, onions, and next 7 ingredients (onions through pepper) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill.

Add lettuce, and toss gently. Sprinkle potato mixture with cheese and croutons.

Serves 6.

NOTE: Store anchovy paste (which comes in a tube) in the refrigerator for up to 2 months after using it in this recipe.

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