The succulent salad shared by Marian Platt of Sequim, Washington was so striking in taste and appearance that our home economists couldn't help but find a fun way to display it—by fashioning edible baskets made from potatoes! (Keep in mind that the baskets can be used for other salads—like chicken or tuna—too.)
- POTATO BASKETS:
- 6 egg whites
- 8 cups shoestring potato sticks
- 1 cup sliced fresh mushrooms
- 1 cup chopped tomatoes
- 1/2 cup finely sliced celery
- 1/4 cup chopped green pepper
- 1/2 cup sliced red onion
- 3 tablespoons red wine vinegar
- 4 teaspoons olive oil
- 1-1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon each dried parsley flakes, basil and oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups sliced cooked roast beef, cut into strips
- 1 cup garbanzo beans or chickpeas, rinsed and drained
- 2 tablespoons crumbled blue cheese
- In a bowl, beat egg whites until stiff. Fold in potato sticks. Grease eight 10-oz. custard cups. Using the back of a spoon, press potato mixture onto the bottom and up the sides of each cup. Bake at 375° for 25 minutes.
- Meanwhile, in a bowl, combine mushrooms, tomatoes, celery and green pepper; set aside. In a skillet, saute onion in vinegar and oil until tender; add onion to vegetable mixture. Add Worcestershire sauce, herbs, salt and pepper to skillet; mix well. Add beef and beans; heat through. Add to vegetable mixture and toss.
- Remove baskets from cups with a sharp knife; fill with salad. Top with blue cheese. Yield: 8 servings.
Originally published as Warm Beef Salad in Potato Baskets in Country Woman March/April 1997, p9
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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