My Wife's Favorite Salad

Serves 1
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Directions

  1. 1Place six B-sized Yukon Gold potatoes into a pot.
  2. 2Place six B-sized Yukon Gold potatoes into a pot.
  3. 3Place six B-sized Yukon Gold potatoes into a pot.
  4. 4Add a handful of peeled garlic cloves to the pot.
  5. 5Add a handful of peeled garlic cloves to the pot.
  6. 6Add a handful of peeled garlic cloves to the pot.
  7. 7Add a good handful of kosher salt to the pot.
  8. 8Add a good handful of kosher salt to the pot.
  9. 9Add a good handful of kosher salt to the pot.
  10. 10Cover the potatoes with equal parts water and cider vinegar.
  11. 11Cover the potatoes with equal parts water and cider vinegar.
  12. 12Cover the potatoes with equal parts water and cider vinegar.
  13. 13Place the pot over medium to high heat and simmer until the potatoes are fully cooked, about 15-20 minutes.
  14. 14Place the pot over medium to high heat and simmer until the potatoes are fully cooked, about 15-20 minutes.
  15. 15Place the pot over medium to high heat and simmer until the potatoes are fully cooked, about 15-20 minutes.
  16. 16Once potatoes are fully cooked, strain them.
  17. 17Once potatoes are fully cooked, strain them.
  18. 18Once potatoes are fully cooked, strain them.
  19. 19Add the strained potatoes back to the pot.
  20. 20Add the strained potatoes back to the pot.
  21. 21Add the strained potatoes back to the pot.
  22. 22Add a splash of olive oil to the potatoes.
  23. 23Add a splash of olive oil to the potatoes.
  24. 24Add a splash of olive oil to the potatoes.
  25. 25Add a pinch of onion powder to the potatoes.
  26. 26Add a pinch of onion powder to the potatoes.
  27. 27Add a pinch of onion powder to the potatoes.
  28. 28Add a pinch of garlic powder to the potatoes.
  29. 29Add a pinch of garlic powder to the potatoes.
  30. 30Add a pinch of garlic powder to the potatoes.
  31. 31Shake the pot to coat the potatoes.
  32. 32Shake the pot to coat the potatoes.
  33. 33Shake the pot to coat the potatoes.
  34. 34Working on a half sheet tray, press the potatoes down onto the tray.
  35. 35Working on a half sheet tray, press the potatoes down onto the tray.
  36. 36Working on a half sheet tray, press the potatoes down onto the tray.
  37. 37Remove most of the stem from the cauliflower.
  38. 38Remove most of the stem from the cauliflower.
  39. 39Remove most of the stem from the cauliflower.
  40. 40Cut the whole head of cauliflower in half from the core end.
  41. 41Cut the whole head of cauliflower in half from the core end.
  42. 42Cut the whole head of cauliflower in half from the core end.
  43. 43Cut the cauliflower through the core one more time.
  44. 44Cut the cauliflower through the core one more time.
  45. 45Cut the cauliflower through the core one more time.
  46. 46Hold each quarter of cauliflower upside down by the core.
  47. 47Hold each quarter of cauliflower upside down by the core.
  48. 48Hold each quarter of cauliflower upside down by the core.
  49. 49Rest the cauliflower on your cutting board and follow the core to remove the florets.
  50. 50Rest the cauliflower on your cutting board and follow the core to remove the florets.
  51. 51Rest the cauliflower on your cutting board and follow the core to remove the florets.
  52. 52If florets are stuck together, pry them apart with your fingers.
  53. 53If florets are stuck together, pry them apart with your fingers.
  54. 54If florets are stuck together, pry them apart with your fingers.
  55. 55For larger florets, cut them into uniform bite-sized pieces, cutting through the core to help hold them together.
  56. 56For larger florets, cut them into uniform bite-sized pieces, cutting through the core to help hold them together.
  57. 57For larger florets, cut them into uniform bite-sized pieces, cutting through the core to help hold them together.
  58. 58Place all cauliflower florets on the same half sheet tray as the potatoes.
  59. 59Place all cauliflower florets on the same half sheet tray as the potatoes.
  60. 60Place all cauliflower florets on the same half sheet tray as the potatoes.
  61. 61Add about a cup of diced cabbage to the cauliflower on the tray.
  62. 62Add about a cup of diced cabbage to the cauliflower on the tray.
  63. 63Add about a cup of diced cabbage to the cauliflower on the tray.
  64. 64Drizzle olive oil over the cauliflower and cabbage.
  65. 65Drizzle olive oil over the cauliflower and cabbage.
  66. 66Drizzle olive oil over the cauliflower and cabbage.
  67. 67Add a pinch of onion powder to the vegetables.
  68. 68Add a pinch of onion powder to the vegetables.
  69. 69Add a pinch of onion powder to the vegetables.
  70. 70Add a pinch of garlic powder to the vegetables.
  71. 71Add a pinch of garlic powder to the vegetables.
  72. 72Add a pinch of garlic powder to the vegetables.
  73. 73Mix the vegetables together on the tray to ensure everything is coated.
  74. 74Mix the vegetables together on the tray to ensure everything is coated.
  75. 75Mix the vegetables together on the tray to ensure everything is coated.
  76. 76Season the entire tray with kosher salt.
  77. 77Season the entire tray with kosher salt.
  78. 78Season the entire tray with kosher salt.
  79. 79Place the tray into a 425 to 450 degree Fahrenheit oven for about 15 to 20 minutes, or until cooked and slightly caramelized.
  80. 80Place the tray into a 425 to 450 degree Fahrenheit oven for about 15 to 20 minutes, or until cooked and slightly caramelized.
  81. 81Place the tray into a 425 to 450 degree Fahrenheit oven for about 15 to 20 minutes, or until cooked and slightly caramelized.
  82. 82Grate two garlic cloves into a plastic container using a microplane.
  83. 83Grate two garlic cloves into a plastic container using a microplane.
  84. 84Grate two garlic cloves into a plastic container using a microplane.
  85. 85Add about a tablespoon of Dijon mustard to the container.
  86. 86Add about a tablespoon of Dijon mustard to the container.
  87. 87Add about a tablespoon of Dijon mustard to the container.
  88. 88Add three tablespoons of balsamic vinegar to the container.
  89. 89Add three tablespoons of balsamic vinegar to the container.
  90. 90Add three tablespoons of balsamic vinegar to the container.
  91. 91Add two pinches of kosher salt to the container.
  92. 92Add two pinches of kosher salt to the container.
  93. 93Add two pinches of kosher salt to the container.
  94. 94Add a pinch of onion powder to the container.
  95. 95Add a pinch of onion powder to the container.
  96. 96Add a pinch of onion powder to the container.
  97. 97Add a pinch of black pepper to the container.
  98. 98Add a pinch of black pepper to the container.
  99. 99Add a pinch of black pepper to the container.
  100. 100Add about half a cup of olive oil to the container.
  101. 101Add about half a cup of olive oil to the container.
  102. 102Add about half a cup of olive oil to the container.
  103. 103Put the lid on the container and shake it to mix the dressing.
  104. 104Put the lid on the container and shake it to mix the dressing.
  105. 105Put the lid on the container and shake it to mix the dressing.
  106. 106For the red leaf lettuce, hold it by the core, lay it on your cutting board, split it in half leaving the core intact, rotate 90 degrees, and split it again leaving the core intact.
  107. 107For the red leaf lettuce, hold it by the core, lay it on your cutting board, split it in half leaving the core intact, rotate 90 degrees, and split it again leaving the core intact.
  108. 108For the red leaf lettuce, hold it by the core, lay it on your cutting board, split it in half leaving the core intact, rotate 90 degrees, and split it again leaving the core intact.
  109. 109Cut the romaine lettuce the exact same way as the red leaf lettuce.
  110. 110Cut the romaine lettuce the exact same way as the red leaf lettuce.
  111. 111Cut the romaine lettuce the exact same way as the red leaf lettuce.
  112. 112If there is any dirt or bugs on your lettuce, wash it.
  113. 113If there is any dirt or bugs on your lettuce, wash it.
  114. 114If there is any dirt or bugs on your lettuce, wash it.
  115. 115Pour some of the easy dressing into a large mixing bowl.
  116. 116Pour some of the easy dressing into a large mixing bowl.
  117. 117Pour some of the easy dressing into a large mixing bowl.
  118. 118Add plenty of chopped lettuce to the bowl.
  119. 119Add plenty of chopped lettuce to the bowl.
  120. 120Add plenty of chopped lettuce to the bowl.
  121. 121Add the roasted and caramelized vegetables from the tray into the bowl with the lettuce.
  122. 122Add the roasted and caramelized vegetables from the tray into the bowl with the lettuce.
  123. 123Add the roasted and caramelized vegetables from the tray into the bowl with the lettuce.
  124. 124Squeeze fresh lemon juice over the salad.
  125. 125Squeeze fresh lemon juice over the salad.
  126. 126Squeeze fresh lemon juice over the salad.
  127. 127Sprinkle Parmesan cheese into the salad.
  128. 128Sprinkle Parmesan cheese into the salad.
  129. 129Sprinkle Parmesan cheese into the salad.
  130. 130Toss the salad to combine all ingredients and dressing.
  131. 131Toss the salad to combine all ingredients and dressing.
  132. 132Toss the salad to combine all ingredients and dressing.

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 equal parts Water
  • 1 equal parts Water
  • 1 equal parts Water
  • 1 equal parts Cider vinegar
  • 1 equal parts Cider vinegar
  • 1 equal parts Cider vinegar
  • Olive oil
  • Olive oil
  • Olive oil
  • Onion powder
  • Onion powder
  • Onion powder
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • 1 Head of cauliflower
  • 1 Head of cauliflower
  • 1 Head of 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 cheese
  • Parmesan cheese
  • Parmesan cheese

Equipment

PotStrainerHalf sheet trayCoffee cupCutting boardKnifeMicroplanePlastic containerTongsMixing bowl

Tips

  • To make it easier to eat this salad multiple times a week, boil a large batch of potatoes and store them in the refrigerator. When ready to eat, simply pull them out and smash them onto your tray.
  • Dress the bowl first, then add the ingredients, to ensure proper coating.
  • Ensure potatoes are fully cooked when boiling by simmering for 15-20 minutes.