Potato-Romaine Salad with Green Garlic Dressing

You can add asparagus to this recipe if you like, raw “shaved” or lightly blanched and sliced.

Heat a pot of salted water and boil 1 lb. of potatoes until they are tender.  Remove and rinse well.

Meanwhile, make the dressing: Finely mince 2 entire stems of Green Garlic.  Add to a food processor with the juice of 3 lemons, 1/3 C. extra virgin olive oil, 2 T. tahini and 1/4 C. warm water.  Puree until smooth.  Season with salt and pepper.

When the potatoes are cool, cut them into quarters or eighths.  Toss them with just enough of the dressing to coat.  Allow to sit for at least 15 minutes at room temperature, or as long as overnight in the fridge.

Separate the leaves of 1 head of Romaine lettuce.  Check the bases for silt and wash individually if you see dirt.  Then soak all the leaves in a large bowl.  Remove the leaves and spin dry.

Tear the romaine into bite-sized pieces, then toss with the potatoes and add more dressing to your taste.

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