# Wife's Favorite Salad

This recipe shows how to make a delicious salad with roasted potatoes, cauliflower, and cabbage, tossed in a simple yet flavorful dressing.

- Total time: 40 min
- Cuisine: Italian
- Category: Salad
- Language: en

## Ingredients

- 6 Yukon Gold B sized potatoes
- 1 handful peeled garlic cloves
- 1 handful kosher salt
- 1 cup water
- 1 cup vinegar
- 1 splash olive oil
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 cauliflower
- 1 cup diced cabbage
- 1 drizzle olive oil
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 kosher salt
- 2 garlic cloves
- 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 red leaf lettuce
- 1 romaine lettuce
- 1 squeeze lemon
- 1 Parmesan

## Instructions

1. Place six Yukon Gold B sized potatoes, a handful of peeled garlic cloves, and a good handful of kosher salt into a pot.
2. Cover the potatoes with equal parts water and vinegar.
3. Place the pot over medium to high heat and simmer until the potatoes are fully cooked (about 15-20 minutes).
4. Strain the potatoes and add them back to the pot.
5. Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder to the potatoes; shake the pot to coat.
6. Press the potatoes onto a half sheet tray or cookie sheet.
7. Cut a cauliflower in half from the core end, then cut it through the core one more time to create quarters.
8. Remove the florets from each quarter, and cut any larger pieces into uniform bite-sized pieces, cutting through the core to help hold them together.
9. Place the potatoes and cauliflower florets on the same half sheet tray.
10. Add 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.
11. Mix 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.
12. While the vegetables are roasting, make the salad dressing.
13. Grate two garlic cloves onto a microplane into a bowl.
14. Add 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.
15. Cut the red leaf lettuce and romaine lettuce in half, rotate 90 degrees, and split again, leaving the core intact.
16. Wash the lettuce, add it to a bowl with the dressing. Add the roasted vegetables, a squeeze of lemon, and sprinkle with Parmesan cheese.

## Equipment

- pot
- colander
- half sheet tray or cookie sheet
- knife
- microplane
- bowl

## Source

- Original video: https://www.tiktok.com/t/ZP86YUX7g/
- Recipe page: https://www.cliprecipe.com/recipe/7ad209f0-36da-47cc-9cf9-4c9ba77d623b
- Extracted: 2025-05-04

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