Potato Chip Vegetable Salad

Name: Potato Chip Vegetable Salad
Ingredients: 1 teaspoon salt; 1 tablespoon sugar; ⅓ large or 1 small (1½ pounds) green cabbage, cored and slivered; 6 red new potatoes; 2 tablespoons dried thyme; 2 teaspoons coarsely ground black pepper; 2 eggs; ½ cup fresh lemon juice; ½ cup lightly chopped rolled oats; 2 cloves garlic, finely minced; 2 cups Dill Mustard Vinaigrette; 2 cups corn oil; 8 sprigs dill, for garnish; Coarse (kosher) salt (optional)

Preparation info

8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Warm, spicy, crusted cheese, sweet beets, carrots, cabbage, and crispy homemade potato chips compose a contrast of textures, temperatures, and flavors for this entrée salad. Arrange it beautifully on clear glass plates garnished with feathery dill sprigs.

Ingredients

½ cup lightly chopped rolled oats
2 cloves garlic, finely minced
2

Gluten-free
Vegetarian

Method

In a flat pie plate, combine the oats, garlic, thyme, and 1 teaspoon of the pepper. Stir well.
Beat the eggs in another pie plate.
Carefully dip the cheese rounds in the egg, and then roll them in the oatmeal mixture.
Place the cheese rounds on a