Wife's Favorite Salad

40 mins
Serves 1
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Directions

  1. 1Place six Yukon Gold B sized potatoes, a handful of peeled garlic cloves, and a good handful of kosher salt into a pot.
  2. 2Place six Yukon Gold B sized potatoes, a handful of peeled garlic cloves, and a good handful of kosher salt into a pot.
  3. 3Place six 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. 10Strain the potatoes and add them back to the pot.
  11. 11Strain the potatoes and add them back to the pot.
  12. 12Strain the potatoes and add them back to the pot.
  13. 13Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder to the potatoes; shake the pot to coat.
  14. 14Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder to the potatoes; shake the pot to coat.
  15. 15Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder to the potatoes; shake the pot to coat.
  16. 16Press the potatoes onto a half sheet tray or cookie sheet.
  17. 17Press the potatoes onto a half sheet tray or cookie sheet.
  18. 18Press the potatoes onto a half sheet tray or cookie sheet.
  19. 19Cut a cauliflower in half from the core end, then cut it through the core one more time to create quarters.
  20. 20Cut a cauliflower in half from the core end, then cut it through the core one more time to create quarters.
  21. 21Cut a cauliflower in half from the core end, then cut it through the core one more time to create quarters.
  22. 22Remove the florets from each quarter, and cut any larger pieces into uniform bite-sized pieces, cutting through the core to help hold them together.
  23. 23Remove the florets from each quarter, and cut any larger pieces into uniform bite-sized pieces, cutting through the core to help hold them together.
  24. 24Remove the florets from each quarter, and cut any larger pieces into uniform bite-sized pieces, cutting through the core to help hold them together.
  25. 25Place the potatoes and cauliflower florets on the same half sheet tray.
  26. 26Place the potatoes and cauliflower florets on the same half sheet tray.
  27. 27Place the potatoes and cauliflower florets on the same half sheet tray.
  28. 28Add a cup of diced cabbage, a drizzle of olive oil, a pinch of onion powder, a pinch of garlic powder, and season with kosher salt.
  29. 29Add a cup of diced cabbage, a drizzle of olive oil, a pinch of onion powder, a pinch of garlic powder, and season with kosher salt.
  30. 30Add a cup of diced cabbage, a drizzle of olive oil, a pinch of onion powder, a pinch of garlic powder, and season with kosher salt.
  31. 31Mix everything together on the tray to coat, then bake in a 425-450 degree oven for 15-20 minutes, or until cooked and slightly caramelized.
  32. 32Mix everything together on the tray to coat, then bake in a 425-450 degree oven for 15-20 minutes, or until cooked and slightly caramelized.
  33. 33Mix everything together on the tray to coat, then bake in a 425-450 degree oven for 15-20 minutes, or until cooked and slightly caramelized.
  34. 34While the vegetables are roasting, make the salad dressing.
  35. 35While the vegetables are roasting, make the salad dressing.
  36. 36While the vegetables are roasting, make the salad dressing.
  37. 37Grate two garlic cloves onto a microplane into a bowl.
  38. 38Grate two garlic cloves onto a microplane into a bowl.
  39. 39Grate two garlic cloves onto a microplane into 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, rotate 90 degrees, and split again, leaving the core intact.
  44. 44Cut the red leaf lettuce and romaine lettuce in half, rotate 90 degrees, and split again, leaving the core intact.
  45. 45Cut the red leaf lettuce and romaine lettuce in half, rotate 90 degrees, and split again, leaving the core intact.
  46. 46Wash the lettuce, add it to a bowl with the dressing. Add the roasted vegetables, a squeeze of lemon, and sprinkle with Parmesan cheese.
  47. 47Wash the lettuce, add it to a bowl with the dressing. Add the roasted vegetables, a squeeze of lemon, and sprinkle with Parmesan cheese.
  48. 48Wash the lettuce, add it to a bowl with the dressing. Add the roasted vegetables, a squeeze of lemon, and sprinkle with Parmesan cheese.

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
  • 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 drizzle olive oil
  • 1 drizzle olive oil
  • 1 drizzle 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 kosher salt
  • 1 kosher salt
  • 1 kosher salt
  • 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
  • 2 pinches kosher salt
  • 2 pinches kosher salt
  • 2 pinches kosher salt
  • 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
  • 1 squeeze lemon
  • 1 squeeze lemon
  • 1 squeeze lemon
  • 1 Parmesan
  • 1 Parmesan
  • 1 Parmesan

Equipment

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