Basic HTML Version
Circus Room South Coast Poutine
Salad
Recipe by:
Circus Room Diner
Preheat oven to 450º F. Cut potatoes into long strips at least a 1/4 inch or smaller (so
they look like fries). Put potatoes in bowl and fill with water. Let water continue to
run until it runs clear and majority of the starch is off potatoes. (Can be stored in
fridge for up to 24 hours).
Dry most of water off potatoes. Toss in 2 Tb peanut oil and lay on a baking sheet.
Bake in oven for 30 minutes. Turn the fries every 10 minutes so they crisp evenly.
Mix mozzarella cheese and cheese curds. In a bowl toss together vegetables. In an-
other small bowl mix apple cider vinegar, 1/4 cup peanut oil and garlic.
When fries are done, in a bowl put a layer of fries then a layer of salad, then dressing
and repeat.
1-800-699-9038 www.norfolkfarms.com
22
3 Yukon Gold potatoes
Sea salt or any seasoning, small handful
2 Tb and 1/4 cup peanut oil
1/2 cup fresh mozzarella cheese, grated
1/2 cup cheese curds
1 cup lettuce, any kind (in season)
1 cup mixed vegetables (cucumbers,
tomatoes, mushrooms, peppers,
onions, whatever is in season)
1/4 cup apple cider vinegar (Cider Keg)
1 clove garlic, fresh minced