My Wife's Favorite Salad
Directions
- 1Place six Yukon Gold B-sized potatoes and a handful of peeled garlic cloves into a pot.
- 2Add a good handful of kosher salt to the potatoes and garlic in the pot.
- 3Cover the potatoes with equal parts water and vinegar.
- 4Place the pot over medium to high heat and simmer the potatoes until they are fully cooked, about 15-20 minutes.
- 5Once the potatoes are fully cooked, strain them.
- 6Add the strained potatoes back into the pot.
- 7Drizzle olive oil over the potatoes.
- 8Add a pinch of onion powder and a pinch of garlic powder to the potatoes.
- 9Shake the pot to coat the potatoes with the seasonings.
- 10Working on a half sheet tray, press the potatoes down onto the tray.
- 11Remove most of the stem from the cauliflower.
- 12Cut the whole head of cauliflower in half from the core end.
- 13Cut the cauliflower through the core one more time.
- 14Hold 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.
- 15Pry apart any florets that are stuck together with your fingers.
- 16For larger cauliflower florets, cut them into uniform bite-sized pieces.
- 17Place all your cauliflower florets on the same half sheet tray as your potatoes.
- 18Add about a cup of diced cabbage to the cauliflower.
- 19Drizzle olive oil over the cauliflower and cabbage.
- 20Add a pinch of onion powder and a pinch of garlic powder to the cauliflower and cabbage.
- 21Mix the vegetables on the tray to ensure everything is coated.
- 22Season the entire tray of vegetables with kosher salt.
- 23Place the tray into a 425-450 degree Fahrenheit oven for about 15-20 minutes, or until everything is cooked and slightly caramelized.
- 24Grate two garlic cloves into a container using a microplane for the salad dressing.
- 25Add about a tablespoon of Dijon mustard to the garlic.
- 26Pour three tablespoons of balsamic vinegar into the container.
- 27Add two pinches of kosher salt, a pinch of onion powder, and a pinch of black pepper to the dressing ingredients.
- 28Pour about a half a cup of olive oil into the container.
- 29Close the container and shake vigorously to emulsify the dressing.
- 30For 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.
- 31Rotate the red leaf lettuce 90 degrees and split it again, leaving the core intact, then chop.
- 32Cut the romaine lettuce the exact same way as the red leaf lettuce.
- 33If your lettuce has any physical dirt or bugs, wash it thoroughly.
- 34Pour some of the prepared easy dressing into a large salad bowl.
- 35Add plenty of chopped lettuce to the bowl.
- 36Add the caramelized and toasted vegetables, including the potatoes, to the salad bowl.
- 37Squeeze some lemon juice over the salad.
- 38Sprinkle some Parmesan cheese into the salad.
Ingredients
- 6 Yukon Gold B-sized potatoes
- 1 handful garlic cloves
- 1 handful kosher salt
- 1 equal parts water
- 1 equal parts vinegar
- olive oil
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 whole head cauliflower
- 1 cup diced cabbage
- 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
- red leaf lettuce
- 1 head romaine lettuce
- lemon
- 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.
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