Wife's Favorite Salad

20 mins
Serves 1
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Directions

  1. 1Place six Yukon gold, B-size potatoes into a pot.
  2. 2Place six Yukon gold, B-size potatoes into a pot.
  3. 3Place six Yukon gold, B-size potatoes into a pot.
  4. 4Add a handful of peeled garlic cloves and a handful of kosher salt.
  5. 5Add a handful of peeled garlic cloves and a handful of kosher salt.
  6. 6Add a handful of peeled garlic cloves and a handful of kosher salt.
  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. 10Simmer until fully cooked, about 15-20 minutes.
  11. 11Simmer until fully cooked, about 15-20 minutes.
  12. 12Simmer until fully cooked, about 15-20 minutes.
  13. 13Strain the potatoes and add them back to the pot.
  14. 14Strain the potatoes and add them back to the pot.
  15. 15Strain the potatoes and add them back to the pot.
  16. 16Add a splash of olive oil, a pinch of onion powder and garlic powder.
  17. 17Add a splash of olive oil, a pinch of onion powder and garlic powder.
  18. 18Add a splash of olive oil, a pinch of onion powder and garlic powder.
  19. 19Shake the pot to coat the potatoes.
  20. 20Shake the pot to coat the potatoes.
  21. 21Shake the pot to coat the potatoes.
  22. 22Press the potatoes onto a sheet tray.
  23. 23Press the potatoes onto a sheet tray.
  24. 24Press the potatoes onto a sheet tray.
  25. 25Remove most of the stem from a head of cauliflower.
  26. 26Remove most of the stem from a head of cauliflower.
  27. 27Remove most of the stem from a head of cauliflower.
  28. 28Cut the cauliflower in half through the core.
  29. 29Cut the cauliflower in half through the core.
  30. 30Cut the cauliflower in half through the core.
  31. 31Cut the cauliflower again through the core, creating quarters.
  32. 32Cut the cauliflower again through the core, creating quarters.
  33. 33Cut the cauliflower again through the core, creating quarters.
  34. 34Hold each quarter upside down by the core and remove the florets.
  35. 35Hold each quarter upside down by the core and remove the florets.
  36. 36Hold each quarter upside down by the core and remove the florets.
  37. 37Cut larger florets into uniform bite-sized pieces.
  38. 38Cut larger florets into uniform bite-sized pieces.
  39. 39Cut larger florets into uniform bite-sized pieces.
  40. 40Place the cauliflower florets on the same sheet tray as the potatoes.
  41. 41Place the cauliflower florets on the same sheet tray as the potatoes.
  42. 42Place the cauliflower florets on the same sheet tray as the potatoes.
  43. 43Add a cup of diced cabbage, a drizzle of olive oil, a pinch of onion powder and garlic powder to the cauliflower.
  44. 44Add a cup of diced cabbage, a drizzle of olive oil, a pinch of onion powder and garlic powder to the cauliflower.
  45. 45Add a cup of diced cabbage, a drizzle of olive oil, a pinch of onion powder and garlic powder to the cauliflower.
  46. 46Mix the ingredients together on the tray and season with kosher salt.
  47. 47Mix the ingredients together on the tray and season with kosher salt.
  48. 48Mix the ingredients together on the tray and season with kosher salt.
  49. 49Roast in a 425-450 degree oven for 15-20 minutes.
  50. 50Roast in a 425-450 degree oven for 15-20 minutes.
  51. 51Roast in a 425-450 degree oven for 15-20 minutes.
  52. 52While the vegetables are roasting, grate two garlic cloves using a microplane.
  53. 53While the vegetables are roasting, grate two garlic cloves using a microplane.
  54. 54While the vegetables are roasting, grate two garlic cloves using a microplane.
  55. 55Make 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.
  56. 56Make 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.
  57. 57Make 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.
  58. 58Cut the red leaf and romaine lettuces in half, leaving the core intact. Rotate 90 degrees and split again.
  59. 59Cut the red leaf and romaine lettuces in half, leaving the core intact. Rotate 90 degrees and split again.
  60. 60Cut the red leaf and romaine lettuces in half, leaving the core intact. Rotate 90 degrees and split again.
  61. 61Wash the lettuce if needed.
  62. 62Wash the lettuce if needed.
  63. 63Wash the lettuce if needed.
  64. 64Add the dressing to a large bowl, then add the lettuce.
  65. 65Add the dressing to a large bowl, then add the lettuce.
  66. 66Add the dressing to a large bowl, then add the lettuce.
  67. 67Add the roasted vegetables to the bowl.
  68. 68Add the roasted vegetables to the bowl.
  69. 69Add the roasted vegetables to the bowl.
  70. 70Squeeze lemon juice over the salad and sprinkle with Parmesan cheese.
  71. 71Squeeze lemon juice over the salad and sprinkle with Parmesan cheese.
  72. 72Squeeze lemon juice over the salad and sprinkle with Parmesan cheese.
  73. 73Toss to combine.
  74. 74Toss to combine.
  75. 75Toss to combine.

Ingredients

  • 6 Yukon gold potatoes
  • 6 Yukon gold potatoes
  • 6 Yukon gold 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 cup water
  • 1 cup water
  • 1 cup water
  • 1 cup vinegar
  • 1 cup vinegar
  • 1 cup vinegar
  • 1 splash olive oil
  • 1 splash olive oil
  • 1 splash 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 head cauliflower
  • 1 head cauliflower
  • 1 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
  • 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
  • 1 head red leaf lettuce
  • 1 head red leaf lettuce
  • 1 head red leaf lettuce
  • 1 head Romaine lettuce
  • 1 head Romaine lettuce
  • 1 head Romaine lettuce
  • 1 Parmesan
  • 1 Parmesan
  • 1 Parmesan
  • 1 lemon
  • 1 lemon
  • 1 lemon

Equipment

potstrainerhalf sheet tray or cookie sheetknifemicroplane grater