Wife's Favorite Salad
Directions
- 1Place six Yukon gold, B-size potatoes into a pot.
- 2Add a handful of peeled garlic cloves and a handful of kosher salt.
- 3Cover the potatoes with equal parts water and vinegar.
- 4Simmer until fully cooked, about 15-20 minutes.
- 5Strain the potatoes and add them back to the pot.
- 6Add a splash of olive oil, a pinch of onion powder and garlic powder.
- 7Shake the pot to coat the potatoes.
- 8Press the potatoes onto a sheet tray.
- 9Remove most of the stem from a head of cauliflower.
- 10Cut the cauliflower in half through the core.
- 11Cut the cauliflower again through the core, creating quarters.
- 12Hold each quarter upside down by the core and remove the florets.
- 13Cut larger florets into uniform bite-sized pieces.
- 14Place the cauliflower florets on the same sheet tray as the potatoes.
- 15Add a cup of diced cabbage, a drizzle of olive oil, a pinch of onion powder and garlic powder to the cauliflower.
- 16Mix the ingredients together on the tray and season with kosher salt.
- 17Roast in a 425-450 degree oven for 15-20 minutes.
- 18While the vegetables are roasting, grate two garlic cloves using a microplane.
- 19Make the salad dressing: Combine grated garlic, a tablespoon of Dijon mustard, 3 tablespoons of balsamic vinegar, 2 pinches of kosher salt, a pinch of onion powder, a pinch of black pepper and half a cup of olive oil.
- 20Cut the red leaf and romaine lettuces in half, leaving the core intact. Rotate 90 degrees and split again.
- 21Wash the lettuce if needed.
- 22Add the dressing to a large bowl, then add the lettuce.
- 23Add the roasted vegetables to the bowl.
- 24Squeeze lemon juice over the salad and sprinkle with Parmesan cheese.
- 25Toss to combine.
Ingredients
- 6 Yukon gold 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 head cauliflower
- 1 cup diced cabbage
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 1 pinch onion powder
- 1 pinch black pepper
- 0.5 cup olive oil
- 1 head red leaf lettuce
- 1 head Romaine lettuce
- 1 Parmesan
- 1 lemon
Equipment
potstrainerhalf sheet tray or cookie sheetknifemicroplane grater
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