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Fingerling Potato Salad With Aioli, Pesto, Fried Shallots, and Pecorino Recipe
Ingredients (22)
- For the Aioli:
- 1 large egg yolk
- 2 teaspoons fresh juice from 1 lemon
- 1 1/2 teaspoons minced garlic (about 1 large clove)
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoons kosher salt
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- For the Pesto:
- 1 cup packed fresh basil leaves, rinsed and dried
- 1/8 cup pine nuts, toasted
- 2 medium cloves garlic
- 1/4 cup extra-virgin olive oil
- 3 tablespoons finely grated fresh Parmiggiano-Reggiano cheese
- For the Fried Shallots:
- 3/4 cup thinly sliced shallots
- 3/4 cup canola oil
- For the Potatoes:
- 2 pounds fingerling potatoes, halved if small or quartered if large
- Kosher salt and freshly ground black pepper
- 5 teaspoons white wine vinegar
- Pecorino Romano cheese, for grating
Directions
Learn how to make this recipe at Serious Eats