My Wife's Favorite Salad

15 mins
Serves 1
tiktok.com

Directions

  1. 1Place six Yukon Gold B-sized potatoes and a handful of peeled garlic cloves into a pot.
  2. 2Place six Yukon Gold B-sized potatoes and a handful of peeled garlic cloves into a pot.
  3. 3Place six Yukon Gold B-sized potatoes and a handful of peeled garlic cloves into a pot.
  4. 4Add a good handful of kosher salt to the potatoes and garlic in the pot.
  5. 5Add a good handful of kosher salt to the potatoes and garlic in the pot.
  6. 6Add a good handful of kosher salt to the potatoes and garlic in the pot.
  7. 7Cover the potatoes with equal parts water and vinegar.
  8. 8Cover the potatoes with equal parts water and vinegar.
  9. 9Cover the potatoes with equal parts water and vinegar.
  10. 10Place the pot over medium to high heat and simmer the potatoes until they are fully cooked, about 15-20 minutes.
  11. 11Place the pot over medium to high heat and simmer the potatoes until they are fully cooked, about 15-20 minutes.
  12. 12Place the pot over medium to high heat and simmer the potatoes until they are fully cooked, about 15-20 minutes.
  13. 13Once the potatoes are fully cooked, strain them.
  14. 14Once the potatoes are fully cooked, strain them.
  15. 15Once the potatoes are fully cooked, strain them.
  16. 16Add the strained potatoes back into the pot.
  17. 17Add the strained potatoes back into the pot.
  18. 18Add the strained potatoes back into the pot.
  19. 19Drizzle olive oil over the potatoes.
  20. 20Drizzle olive oil over the potatoes.
  21. 21Drizzle olive oil over the potatoes.
  22. 22Add a pinch of onion powder and a pinch of garlic powder to the potatoes.
  23. 23Add a pinch of onion powder and a pinch of garlic powder to the potatoes.
  24. 24Add a pinch of onion powder and 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, press the potatoes down onto the tray.
  29. 29Working on a half sheet tray, press the potatoes down onto the tray.
  30. 30Working on a half sheet tray, press the potatoes down onto the tray.
  31. 31Remove most of the stem from the cauliflower.
  32. 32Remove most of the stem from the cauliflower.
  33. 33Remove most of the stem from the cauliflower.
  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. 37Cut the cauliflower through the core one more time.
  38. 38Cut the cauliflower through the core one more time.
  39. 39Cut the cauliflower through the core one more time.
  40. 40Hold each quarter of cauliflower upside down by the core, rest it on your cutting board, and follow the core with your knife to remove the florets.
  41. 41Hold each quarter of cauliflower upside down by the core, rest it on your cutting board, and follow the core with your knife to remove the florets.
  42. 42Hold each quarter of cauliflower upside down by the core, rest it on your cutting board, and follow the core with your knife to remove the florets.
  43. 43Pry apart any florets that are stuck together with your fingers.
  44. 44Pry apart any florets that are stuck together with your fingers.
  45. 45Pry apart any florets that are stuck together with your fingers.
  46. 46For larger cauliflower florets, cut them into uniform bite-sized pieces.
  47. 47For larger cauliflower florets, cut them into uniform bite-sized pieces.
  48. 48For larger cauliflower florets, cut them into uniform bite-sized pieces.
  49. 49Place all your cauliflower florets on the same half sheet tray as your potatoes.
  50. 50Place all your cauliflower florets on the same half sheet tray as your potatoes.
  51. 51Place all your cauliflower florets on the same half sheet tray as your potatoes.
  52. 52Add about a cup of diced cabbage to the cauliflower.
  53. 53Add about a cup of diced cabbage to the cauliflower.
  54. 54Add about a cup of diced cabbage to the cauliflower.
  55. 55Drizzle olive oil over the cauliflower and cabbage.
  56. 56Drizzle olive oil over the cauliflower and cabbage.
  57. 57Drizzle olive oil over the cauliflower and cabbage.
  58. 58Add a pinch of onion powder and a pinch of garlic powder to the cauliflower and cabbage.
  59. 59Add a pinch of onion powder and a pinch of garlic powder to the cauliflower and cabbage.
  60. 60Add a pinch of onion powder and a pinch of garlic powder to the cauliflower and cabbage.
  61. 61Mix the vegetables on the tray to ensure everything is coated.
  62. 62Mix the vegetables on the tray to ensure everything is coated.
  63. 63Mix the vegetables on the tray to ensure everything is coated.
  64. 64Season the entire tray of vegetables with kosher salt.
  65. 65Season the entire tray of vegetables with kosher salt.
  66. 66Season the entire tray of vegetables with kosher salt.
  67. 67Place the tray into a 425-450 degree Fahrenheit oven for about 15-20 minutes, or until everything is cooked and slightly caramelized.
  68. 68Place the tray into a 425-450 degree Fahrenheit oven for about 15-20 minutes, or until everything is cooked and slightly caramelized.
  69. 69Place the tray into a 425-450 degree Fahrenheit oven for about 15-20 minutes, or until everything is cooked and slightly caramelized.
  70. 70Grate two garlic cloves into a container using a microplane for the salad dressing.
  71. 71Grate two garlic cloves into a container using a microplane for the salad dressing.
  72. 72Grate two garlic cloves into a container using a microplane for the salad dressing.
  73. 73Add about a tablespoon of Dijon mustard to the garlic.
  74. 74Add about a tablespoon of Dijon mustard to the garlic.
  75. 75Add about a tablespoon of Dijon mustard to the garlic.
  76. 76Pour three tablespoons of balsamic vinegar into the container.
  77. 77Pour three tablespoons of balsamic vinegar into the container.
  78. 78Pour three tablespoons of balsamic vinegar into the container.
  79. 79Add two pinches of kosher salt, a pinch of onion powder, and a pinch of black pepper to the dressing ingredients.
  80. 80Add two pinches of kosher salt, a pinch of onion powder, and a pinch of black pepper to the dressing ingredients.
  81. 81Add two pinches of kosher salt, a pinch of onion powder, and a pinch of black pepper to the dressing ingredients.
  82. 82Pour about a half a cup of olive oil into the container.
  83. 83Pour about a half a cup of olive oil into the container.
  84. 84Pour about a half a cup of olive oil into the container.
  85. 85Close the container and shake vigorously to emulsify the dressing.
  86. 86Close the container and shake vigorously to emulsify the dressing.
  87. 87Close the container and shake vigorously to emulsify the dressing.
  88. 88For 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.
  89. 89For 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.
  90. 90For 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.
  91. 91Rotate the red leaf lettuce 90 degrees and split it again, leaving the core intact, then chop.
  92. 92Rotate the red leaf lettuce 90 degrees and split it again, leaving the core intact, then chop.
  93. 93Rotate the red leaf lettuce 90 degrees and split it again, leaving the core intact, then chop.
  94. 94Cut the romaine lettuce the exact same way as the red leaf lettuce.
  95. 95Cut the romaine lettuce the exact same way as the red leaf lettuce.
  96. 96Cut the romaine lettuce the exact same way as the red leaf lettuce.
  97. 97If your lettuce has any physical dirt or bugs, wash it thoroughly.
  98. 98If your lettuce has any physical dirt or bugs, wash it thoroughly.
  99. 99If your lettuce has any physical dirt or bugs, wash it thoroughly.
  100. 100Pour some of the prepared easy dressing into a large salad bowl.
  101. 101Pour some of the prepared easy dressing into a large salad bowl.
  102. 102Pour some of the prepared easy dressing into a large salad bowl.
  103. 103Add plenty of chopped lettuce to the bowl.
  104. 104Add plenty of chopped lettuce to the bowl.
  105. 105Add plenty of chopped lettuce to the bowl.
  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 some lemon juice over the salad.
  110. 110Squeeze some lemon juice over the salad.
  111. 111Squeeze some lemon juice over the salad.
  112. 112Sprinkle some Parmesan cheese into the salad.
  113. 113Sprinkle some Parmesan cheese into the salad.
  114. 114Sprinkle some 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 garlic cloves
  • 1 handful garlic cloves
  • 1 handful garlic cloves
  • 1 handful kosher salt
  • 1 handful kosher salt
  • 1 handful kosher salt
  • 1 equal parts water
  • 1 equal parts water
  • 1 equal parts water
  • 1 equal parts vinegar
  • 1 equal parts vinegar
  • 1 equal parts 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 whole head cauliflower
  • 1 whole head cauliflower
  • 1 whole head 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
  • 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
  • red leaf lettuce
  • red leaf lettuce
  • red leaf lettuce
  • 1 head romaine lettuce
  • 1 head romaine lettuce
  • 1 head romaine lettuce
  • lemon
  • lemon
  • lemon
  • Parmesan
  • Parmesan
  • Parmesan

Equipment

potcolanderhalf sheet traycutting boardknifemicroplanestorage containertongssalad bowl

Tips

  • If eating the salad multiple times in the same week, boil a bunch of potatoes at once, refrigerate them, and smash them onto the tray when ready to eat.
  • When cutting cauliflower, ensure to cut through the core to help hold each bite-sized piece together.