Wife's Favorite Salad

45 mins
Serves 1
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Directions

  1. 1Place six Yukon Gold B-sized potatoes, a handful of peeled garlic cloves, and a handful of kosher salt into a pot.
  2. 2Place six Yukon Gold B-sized potatoes, a handful of peeled garlic cloves, and a handful of kosher salt into a pot.
  3. 3Place six Yukon Gold B-sized potatoes, a handful of peeled garlic cloves, and a handful of kosher salt into a pot.
  4. 4Cover the potatoes with equal parts water and vinegar.
  5. 5Cover the potatoes with equal parts water and vinegar.
  6. 6Cover the potatoes with equal parts water and vinegar.
  7. 7Place the pot over medium-high heat and simmer until the potatoes are fully cooked (about 15-20 minutes).
  8. 8Place the pot over medium-high heat and simmer until the potatoes are fully cooked (about 15-20 minutes).
  9. 9Place the pot over medium-high heat and simmer until the potatoes are fully cooked (about 15-20 minutes).
  10. 10Strain the potatoes and add them back to the pot, adding a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder.
  11. 11Strain the potatoes and add them back to the pot, adding a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder.
  12. 12Strain the potatoes and add them back to the pot, adding a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder.
  13. 13Shake the pot to coat the potatoes.
  14. 14Shake the pot to coat the potatoes.
  15. 15Shake the pot to coat the potatoes.
  16. 16Press the potatoes onto a sheet tray.
  17. 17Press the potatoes onto a sheet tray.
  18. 18Press the potatoes onto a sheet tray.
  19. 19Cut a cauliflower in half from the core end, then cut it through the core again to create quarters.
  20. 20Cut a cauliflower in half from the core end, then cut it through the core again to create quarters.
  21. 21Cut a cauliflower in half from the core end, then cut it through the core again to create quarters.
  22. 22Hold each quarter upside down by the core and remove the florets.
  23. 23Hold each quarter upside down by the core and remove the florets.
  24. 24Hold each quarter upside down by the core and remove the florets.
  25. 25Cut the larger florets into uniform bite-sized pieces.
  26. 26Cut the larger florets into uniform bite-sized pieces.
  27. 27Cut the larger florets into uniform bite-sized pieces.
  28. 28Place the cauliflower florets on the same half sheet tray as the potatoes.
  29. 29Place the cauliflower florets on the same half sheet tray as the potatoes.
  30. 30Place the cauliflower florets on the same half sheet tray as the potatoes.
  31. 31Add a cup of diced cabbage to the tray with the potatoes and cauliflower. Drizzle with olive oil, add a pinch of onion powder and a pinch of garlic powder, and toss to combine.
  32. 32Add a cup of diced cabbage to the tray with the potatoes and cauliflower. Drizzle with olive oil, add a pinch of onion powder and a pinch of garlic powder, and toss to combine.
  33. 33Add a cup of diced cabbage to the tray with the potatoes and cauliflower. Drizzle with olive oil, add a pinch of onion powder and a pinch of garlic powder, and toss to combine.
  34. 34Season the tray with kosher salt and bake in a 425-450°F oven for 15-20 minutes, or until everything is cooked.
  35. 35Season the tray with kosher salt and bake in a 425-450°F oven for 15-20 minutes, or until everything is cooked.
  36. 36Season the tray with kosher salt and bake in a 425-450°F oven for 15-20 minutes, or until everything is cooked.
  37. 37While vegetables are roasting, grate two garlic cloves onto a microplane and add to a bowl.
  38. 38While vegetables are roasting, grate two garlic cloves onto a microplane and add to a bowl.
  39. 39While vegetables are roasting, grate two garlic cloves onto a microplane and add to a bowl.
  40. 40Add a tablespoon of Dijon mustard, three tablespoons of balsamic vinegar, two pinches of kosher salt, a pinch of onion powder, a pinch of black pepper, and half a cup of olive oil to the bowl.
  41. 41Add a tablespoon of Dijon mustard, three tablespoons of balsamic vinegar, two pinches of kosher salt, a pinch of onion powder, a pinch of black pepper, and half a cup of olive oil to the bowl.
  42. 42Add a tablespoon of Dijon mustard, three tablespoons of balsamic vinegar, two pinches of kosher salt, a pinch of onion powder, a pinch of black pepper, and half a cup of olive oil to the bowl.
  43. 43Cut the red leaf lettuce and romaine lettuce in half, then rotate 90 degrees and split again. Wash the lettuce if needed.
  44. 44Cut the red leaf lettuce and romaine lettuce in half, then rotate 90 degrees and split again. Wash the lettuce if needed.
  45. 45Cut the red leaf lettuce and romaine lettuce in half, then rotate 90 degrees and split again. Wash the lettuce if needed.
  46. 46Add the easy dressing to the bowl, then add the chopped lettuce.
  47. 47Add the easy dressing to the bowl, then add the chopped lettuce.
  48. 48Add the easy dressing to the bowl, then add the chopped lettuce.
  49. 49Add the roasted potatoes and cauliflower to the bowl.
  50. 50Add the roasted potatoes and cauliflower to the bowl.
  51. 51Add the roasted potatoes and cauliflower to the bowl.
  52. 52Add a squeeze of lemon and sprinkle with Parmesan cheese.
  53. 53Add a squeeze of lemon and sprinkle with Parmesan cheese.
  54. 54Add a squeeze of lemon and sprinkle with Parmesan cheese.

Ingredients

  • 6 Yukon Gold potatoes
  • 6 Yukon Gold potatoes
  • 6 Yukon Gold potatoes
  • 1 handful peeled garlic cloves
  • 1 handful peeled garlic cloves
  • 1 handful peeled garlic cloves
  • 1 handful kosher salt
  • 1 handful kosher salt
  • 1 handful kosher salt
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 cup vinegar
  • 1 cup vinegar
  • 1 cup vinegar
  • 1 splash olive oil
  • 1 splash olive oil
  • 1 splash olive oil
  • 1 pinch onion powder
  • 1 pinch onion powder
  • 1 pinch onion powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 cauliflower
  • 1 cauliflower
  • 1 cauliflower
  • 1 cup diced cabbage
  • 1 cup diced cabbage
  • 1 cup diced cabbage
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons balsamic vinegar
  • 1 pinch onion powder
  • 1 pinch onion powder
  • 1 pinch onion powder
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 1 red leaf lettuce
  • 1 red leaf lettuce
  • 1 red leaf lettuce
  • 1 romaine lettuce
  • 1 romaine lettuce
  • 1 romaine lettuce
  • 0 Parmesan cheese
  • 0 Parmesan cheese
  • 0 Parmesan cheese
  • 1 lemon
  • 1 lemon
  • 1 lemon

Equipment

potsheet tray or cookie sheetknifemicroplanebowl
Wife's Favorite Salad | Clip Recipe