# My Wife's Favorite Salad

This recipe shows how to make a delicious salad with roasted potatoes and cauliflower, perfect for any occasion.

- Total time: 45 min
- Cuisine: Italian
- Category: Salad
- Language: en

## Ingredients

- 6 Yukon gold B-size potatoes
- 1 handful Peeled garlic cloves
- 1 handful Kosher salt
- Water
- Cider vinegar
- Olive oil
- 1 pinch Onion powder
- 1 pinch Garlic powder
- 1 head Cauliflower
- 1 cup Diced cabbage
- 1 tablespoon Dijon mustard
- 3 tablespoons Balsamic vinegar
- 2 pinches Kosher salt
- 1 pinch Onion powder
- 1 pinch Black pepper
- 0.5 cup Olive oil
- 1 head Red leaf lettuce
- 1 head Romaine lettuce
- 1 Lemon
- Parmesan

## Instructions

1. Place six Yukon gold B-size potatoes into a pot.
2. Add a handful of peeled garlic cloves to the pot.
3. Add a good handful of kosher salt.
4. Cover the potatoes with equal parts water and vinegar.
5. Place the pot over medium to high heat and simmer until the potatoes are fully cooked (about 15-20 minutes).
6. Once the potatoes are fully cooked, strain them and add them back to the pot.
7. Give the potatoes a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder.
8. Shake the pot to coat the potatoes.
9. Working on a half sheet tray or cookie sheet, press the potatoes down onto the tray. If they're too hot to handle, use the bottom of a coffee cup.
10. Remove most of the stem from the cauliflower.
11. Cut the whole head of cauliflower in half from the core end.
12. Lay the cauliflower flat on your cutting board and cut it through the core one more time.
13. Hold each quarter upside down by the core, rest it on your cutting board, and follow the core to remove the florets.
14. For florets that are stuck together, pry them apart with your fingers.
15. For larger florets, cut them into uniform bite-sized pieces through the core.
16. Get all the cauliflower florets onto the same half sheet tray as your potatoes.
17. Add about a cup of diced cabbage to the cauliflower on the tray.
18. Drizzle olive oil over the cauliflower and cabbage.
19. Add a pinch of onion powder and a pinch of garlic powder to the vegetables.
20. Mix the vegetables together on the tray, making sure everything is coated.
21. Season the whole tray with kosher salt.
22. Place the tray into a 425 to 450-degree oven for about 15 to 20 minutes, or until everything is cooked and has a little caramelization.
23. While the vegetables are roasting, grate two garlic cloves into a plastic container for the salad dressing.
24. Add about a tablespoon of Dijon mustard to the container.
25. Add three tablespoons of balsamic vinegar.
26. Add two pinches of kosher salt, a little pinch of onion powder, and a pinch of black pepper.
27. Add about a half a cup of olive oil to the dressing.
28. Place the lid on the container and shake to mix the dressing.
29. For the lettuce, hold the head by the core, lay it on your cutting board, and split it in half, leaving the core intact.
30. Rotate the lettuce 90 degrees and split it again, leaving the core intact.
31. Chop the red leaf lettuce into bite-sized pieces.
32. Cut the romaine lettuce the exact same way as the red leaf lettuce.
33. Pour some of the easy dressing into a large mixing bowl.
34. Add plenty of the chopped lettuce to the bowl.
35. Add the caramelized and toasted vegetables, including the potatoes with their crispy and chewy sides, to the bowl.
36. Squeeze fresh lemon juice over the salad.
37. Toss the salad to combine all ingredients and dressing.
38. Sprinkle some Parmesan cheese into the salad.

## Equipment

- Pot
- Strainer
- Sheet tray
- Microplane
- Plastic container
- Tongs
- Mixing bowl

## Tips

- Boil a whole bunch of potatoes at the same time and keep them in the refrigerator. When you want to eat them, just pull them out of the refrigerator and smash them onto your tray.
- Always dress the bowl and not the lettuce to prevent wilting.
- If there's physical dirt, bugs, or whatever on your lettuce, wash it.

## Source

- Original video: https://www.instagram.com/reel/DMbzJLAzj0m/?igsh=dTYzYm84NWVwZGlt
- Recipe page: https://www.cliprecipe.com/recipe/45047c6f-966d-4c50-9fcb-bc3a08b434fc
- Extracted: 2025-07-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt