Serves 1
Directions
- 1Place six B-sized Yukon Gold potatoes into a pot.
- 2Add a handful of peeled garlic cloves to the pot.
- 3Add a good handful of kosher salt to the pot.
- 4Cover the potatoes with equal parts water and cider vinegar.
- 5Place the pot over medium to high heat and simmer until the potatoes are fully cooked, about 15-20 minutes.
- 6Once potatoes are fully cooked, strain them.
- 7Add the strained potatoes back to the pot.
- 8Add a splash of olive oil to the potatoes.
- 9Add a pinch of onion powder to the potatoes.
- 10Add a pinch of garlic powder to the potatoes.
- 11Shake the pot to coat the potatoes.
- 12Working on a half sheet tray, press the potatoes down onto the tray.
- 13Remove most of the stem from the cauliflower.
- 14Cut the whole head of cauliflower in half from the core end.
- 15Cut the cauliflower through the core one more time.
- 16Hold each quarter of cauliflower upside down by the core.
- 17Rest the cauliflower on your cutting board and follow the core to remove the florets.
- 18If florets are stuck together, pry them apart with your fingers.
- 19For larger florets, cut them into uniform bite-sized pieces, cutting through the core to help hold them together.
- 20Place all cauliflower florets on the same half sheet tray as the potatoes.
- 21Add about a cup of diced cabbage to the cauliflower on the tray.
- 22Drizzle olive oil over the cauliflower and cabbage.
- 23Add a pinch of onion powder to the vegetables.
- 24Add a pinch of garlic powder to the vegetables.
- 25Mix the vegetables together on the tray to ensure everything is coated.
- 26Season the entire tray with kosher salt.
- 27Place the tray into a 425 to 450 degree Fahrenheit oven for about 15 to 20 minutes, or until cooked and slightly caramelized.
- 28Grate two garlic cloves into a plastic container using a microplane.
- 29Add about a tablespoon of Dijon mustard to the container.
- 30Add three tablespoons of balsamic vinegar to the container.
- 31Add two pinches of kosher salt to the container.
- 32Add a pinch of onion powder to the container.
- 33Add a pinch of black pepper to the container.
- 34Add about half a cup of olive oil to the container.
- 35Put the lid on the container and shake it to mix the dressing.
- 36For 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.
- 37Cut the romaine lettuce the exact same way as the red leaf lettuce.
- 38If there is any dirt or bugs on your lettuce, wash it.
- 39Pour some of the easy dressing into a large mixing bowl.
- 40Add plenty of chopped lettuce to the bowl.
- 41Add the roasted and caramelized vegetables from the tray into the bowl with the lettuce.
- 42Squeeze fresh lemon juice over the salad.
- 43Sprinkle Parmesan cheese into the salad.
- 44Toss the salad to combine all ingredients and dressing.
Ingredients
- 6 Yukon Gold B-sized potatoes
- 1 handful Peeled garlic cloves
- 1 handful Kosher salt
- 1 equal parts Water
- 1 equal parts Cider vinegar
- Olive oil
- Onion powder
- Garlic powder
- 1 Head of 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 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.
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