Wife's Favorite Salad

40 mins
Serves 1
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Directions

  1. 1Place 6 Yukon Gold B-sized potatoes, a handful of peeled garlic cloves, and a good handful of kosher salt into a pot.
  2. 2Place 6 Yukon Gold B-sized potatoes, a handful of peeled garlic cloves, and a good handful of kosher salt into a pot.
  3. 3Place 6 Yukon Gold B-sized potatoes, a handful of peeled garlic cloves, and a good 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 to high heat and simmer until the potatoes are fully cooked, about 15-20 minutes.
  8. 8Place the pot over medium to high heat and simmer until the potatoes are fully cooked, about 15-20 minutes.
  9. 9Place the pot over medium to high heat and simmer until the potatoes are fully cooked, about 15-20 minutes.
  10. 10Once the potatoes are fully cooked, strain them.
  11. 11Once the potatoes are fully cooked, strain them.
  12. 12Once the potatoes are fully cooked, strain them.
  13. 13Add the strained potatoes back to the pot.
  14. 14Add the strained potatoes back to the pot.
  15. 15Add the strained potatoes back to the pot.
  16. 16Drizzle olive oil over the potatoes.
  17. 17Drizzle olive oil over the potatoes.
  18. 18Drizzle olive oil over the potatoes.
  19. 19Add a pinch of onion powder to the potatoes.
  20. 20Add a pinch of onion powder to the potatoes.
  21. 21Add a pinch of onion powder to the potatoes.
  22. 22Add a pinch of garlic powder to the potatoes.
  23. 23Add a pinch of garlic powder to the potatoes.
  24. 24Add a pinch of garlic powder to the potatoes.
  25. 25Shake the pot to coat the potatoes with the seasonings.
  26. 26Shake the pot to coat the potatoes with the seasonings.
  27. 27Shake the pot to coat the potatoes with the seasonings.
  28. 28Working on a half sheet tray or cookie sheet, press the potatoes down onto the tray.
  29. 29Working on a half sheet tray or cookie sheet, press the potatoes down onto the tray.
  30. 30Working on a half sheet tray or cookie sheet, press the potatoes down onto the tray.
  31. 31Remove most of the stem from the cauliflower head.
  32. 32Remove most of the stem from the cauliflower head.
  33. 33Remove most of the stem from the cauliflower head.
  34. 34Cut the whole head of cauliflower in half from the core end.
  35. 35Cut the whole head of cauliflower in half from the core end.
  36. 36Cut the whole head of cauliflower in half from the core end.
  37. 37Lay the cauliflower flat on your cutting board and cut it through the core one more time.
  38. 38Lay the cauliflower flat on your cutting board and cut it through the core one more time.
  39. 39Lay the cauliflower flat on your cutting board and cut it through the core one more time.
  40. 40Hold each quarter of the cauliflower upside down by the core, resting it on your cutting board, and follow the core to remove the florets.
  41. 41Hold each quarter of the cauliflower upside down by the core, resting it on your cutting board, and follow the core to remove the florets.
  42. 42Hold each quarter of the cauliflower upside down by the core, resting it on your cutting board, and follow the core to remove the florets.
  43. 43For larger florets, cut them into uniform bite-sized pieces, cutting through the core each time.
  44. 44For larger florets, cut them into uniform bite-sized pieces, cutting through the core each time.
  45. 45For larger florets, cut them into uniform bite-sized pieces, cutting through the core each time.
  46. 46Place all cauliflower florets on the same half sheet tray as the potatoes.
  47. 47Place all cauliflower florets on the same half sheet tray as the potatoes.
  48. 48Place all cauliflower florets on the same half sheet tray as the potatoes.
  49. 49Add about a cup of diced cabbage to the cauliflower.
  50. 50Add about a cup of diced cabbage to the cauliflower.
  51. 51Add about a cup of diced cabbage to the cauliflower.
  52. 52Drizzle olive oil over the cauliflower and cabbage.
  53. 53Drizzle olive oil over the cauliflower and cabbage.
  54. 54Drizzle olive oil over the cauliflower and cabbage.
  55. 55Add a pinch of onion powder to the cauliflower and cabbage.
  56. 56Add a pinch of onion powder to the cauliflower and cabbage.
  57. 57Add a pinch of onion powder to the cauliflower and cabbage.
  58. 58Add a pinch of garlic powder to the cauliflower and cabbage.
  59. 59Add a pinch of garlic powder to the cauliflower and cabbage.
  60. 60Add a pinch of garlic powder to the cauliflower and cabbage.
  61. 61Mix the cauliflower, cabbage, and seasonings together on the tray, making sure everything is coated.
  62. 62Mix the cauliflower, cabbage, and seasonings together on the tray, making sure everything is coated.
  63. 63Mix the cauliflower, cabbage, and seasonings together on the tray, making sure everything is coated.
  64. 64Season the entire tray with kosher salt.
  65. 65Season the entire tray with kosher salt.
  66. 66Season the entire tray with kosher salt.
  67. 67Place the tray into a 425 to 450 degree Fahrenheit oven for about 15 to 20 minutes, or until everything is cooked and slightly caramelized.
  68. 68Place the tray into a 425 to 450 degree Fahrenheit oven for about 15 to 20 minutes, or until everything is cooked and slightly caramelized.
  69. 69Place the tray into a 425 to 450 degree Fahrenheit oven for about 15 to 20 minutes, or until everything is cooked and slightly caramelized.
  70. 70Grate two garlic cloves into a container using a microplane.
  71. 71Grate two garlic cloves into a container using a microplane.
  72. 72Grate two garlic cloves into a container using a microplane.
  73. 73Add about a tablespoon of Dijon mustard to the container.
  74. 74Add about a tablespoon of Dijon mustard to the container.
  75. 75Add about a tablespoon of Dijon mustard to the container.
  76. 76Add three tablespoons of balsamic vinegar to the container.
  77. 77Add three tablespoons of balsamic vinegar to the container.
  78. 78Add three tablespoons of balsamic vinegar to the container.
  79. 79Add two pinches of kosher salt to the container.
  80. 80Add two pinches of kosher salt to the container.
  81. 81Add two pinches of kosher salt to the container.
  82. 82Add a little pinch of onion powder to the container.
  83. 83Add a little pinch of onion powder to the container.
  84. 84Add a little pinch of onion powder to the container.
  85. 85Add a pinch of black pepper to the container.
  86. 86Add a pinch of black pepper to the container.
  87. 87Add a pinch of black pepper to the container.
  88. 88Add about a half a cup of olive oil to the container.
  89. 89Add about a half a cup of olive oil to the container.
  90. 90Add about a half a cup of olive oil to the container.
  91. 91Shake the container vigorously to mix the dressing.
  92. 92Shake the container vigorously to mix the dressing.
  93. 93Shake the container vigorously to mix the dressing.
  94. 94For the red leaf lettuce, hold it by the core, lay it on your cutting board, split the head of lettuce in half leaving the core intact, then rotate 90 degrees and split it again, leaving the core intact.
  95. 95For the red leaf lettuce, hold it by the core, lay it on your cutting board, split the head of lettuce in half leaving the core intact, then rotate 90 degrees and split it again, leaving the core intact.
  96. 96For the red leaf lettuce, hold it by the core, lay it on your cutting board, split the head of lettuce in half leaving the core intact, then rotate 90 degrees and split it again, leaving the core intact.
  97. 97Cut the romaine lettuce the exact same way as the red leaf lettuce.
  98. 98Cut the romaine lettuce the exact same way as the red leaf lettuce.
  99. 99Cut the romaine lettuce the exact same way as the red leaf lettuce.
  100. 100Pour some of the prepared dressing into a large mixing bowl.
  101. 101Pour some of the prepared dressing into a large mixing bowl.
  102. 102Pour some of the prepared dressing into a large mixing bowl.
  103. 103Add plenty of chopped lettuce to the bowl with the dressing.
  104. 104Add plenty of chopped lettuce to the bowl with the dressing.
  105. 105Add plenty of chopped lettuce to the bowl with the dressing.
  106. 106Add the caramelized and toasted vegetables, including the potatoes, to the salad bowl.
  107. 107Add the caramelized and toasted vegetables, including the potatoes, to the salad bowl.
  108. 108Add the caramelized and toasted vegetables, including the potatoes, to the salad bowl.
  109. 109Squeeze fresh lemon juice over the salad.
  110. 110Squeeze fresh lemon juice over the salad.
  111. 111Squeeze fresh lemon juice over the salad.
  112. 112Sprinkle Parmesan cheese into the salad.
  113. 113Sprinkle Parmesan cheese into the salad.
  114. 114Sprinkle Parmesan cheese into the salad.

Ingredients

  • 6 Yukon Gold B-sized potatoes
  • 6 Yukon Gold B-sized potatoes
  • 6 Yukon Gold B-sized 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
  • 0.5 parts Water
  • 0.5 parts Water
  • 0.5 parts Water
  • 0.5 parts Apple cider vinegar
  • 0.5 parts Apple cider vinegar
  • 0.5 parts Apple cider vinegar
  • Olive oil
  • Olive oil
  • 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 head Cauliflower
  • 1 head Cauliflower
  • 1 head Cauliflower
  • 1 cup Diced cabbage
  • 1 cup Diced cabbage
  • 1 cup Diced cabbage
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 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 Black pepper
  • 1 pinch Black pepper
  • 1 pinch Black pepper
  • 1 head Red leaf lettuce
  • 1 head Red leaf lettuce
  • 1 head Red leaf lettuce
  • 1 head Romaine lettuce
  • 1 head Romaine lettuce
  • 1 head Romaine lettuce
  • 1 squeeze Lemon
  • 1 squeeze Lemon
  • 1 squeeze Lemon
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese

Equipment

PotStrainerSheet trayCoffee cup (optional)KnifeCutting boardMicroplaneContainerTongs

Tips

  • You can boil a bunch of potatoes at the same time and keep them in the refrigerator to eat them more than once in the same week.
  • If your potatoes are too hot to handle when pressing them, you can use the bottom of a coffee cup.
  • When cutting cauliflower, hold each quarter upside down by the core and follow the core to remove the florets easily. Some parts can be pried apart with fingers.
  • Cut larger cauliflower florets into uniform bite-sized pieces by cutting through the core each time to help hold the pieces together.
  • When preparing lettuce, hold it by the core, lay it on your cutting board, split the head in half leaving the core intact, then rotate 90 degrees and split it again, leaving the core intact.
  • Dress the bowl before adding the lettuce to prevent the lettuce from getting soggy.
  • If there's physical dirt or bugs on your lettuce, wash it.