Wife's Favorite Salad

45 mins
Serves 2
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Directions

  1. 1Place six Yukon Gold B-sized potatoes into a pot. Add a handful of peeled garlic cloves and a good handful of kosher salt.
  2. 2Place six Yukon Gold B-sized potatoes into a pot. Add a handful of peeled garlic cloves and a good handful of kosher salt.
  3. 3Place six Yukon Gold B-sized potatoes into a pot. Add a handful of peeled garlic cloves and a good handful of kosher salt.
  4. 4Cover the potatoes with equal parts water and vinegar. Simmer until fully cooked (about 15-20 minutes).
  5. 5Cover the potatoes with equal parts water and vinegar. Simmer until fully cooked (about 15-20 minutes).
  6. 6Cover the potatoes with equal parts water and vinegar. Simmer until fully cooked (about 15-20 minutes).
  7. 7Strain the potatoes and add them back to the pot. Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder. Shake the pot to coat the potatoes.
  8. 8Strain the potatoes and add them back to the pot. Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder. Shake the pot to coat the potatoes.
  9. 9Strain the potatoes and add them back to the pot. Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder. Shake the pot to coat the potatoes.
  10. 10Press the potatoes onto a sheet tray. If too hot, use the bottom of a coffee cup.
  11. 11Press the potatoes onto a sheet tray. If too hot, use the bottom of a coffee cup.
  12. 12Press the potatoes onto a sheet tray. If too hot, use the bottom of a coffee cup.
  13. 13Cut the cauliflower in half from the core end. Cut it through the core one more time.
  14. 14Cut the cauliflower in half from the core end. Cut it through the core one more time.
  15. 15Cut the cauliflower in half from the core end. Cut it through the core one more time.
  16. 16Hold each quarter upside down by the core and remove the florets by following the core. Cut larger pieces into uniform bite-sized pieces, cutting through the core each time to hold them together.
  17. 17Hold each quarter upside down by the core and remove the florets by following the core. Cut larger pieces into uniform bite-sized pieces, cutting through the core each time to hold them together.
  18. 18Hold each quarter upside down by the core and remove the florets by following the core. Cut larger pieces into uniform bite-sized pieces, cutting through the core each time to hold them together.
  19. 19Place the cauliflower florets on the same sheet tray as the potatoes.
  20. 20Place the cauliflower florets on the same sheet tray as the potatoes.
  21. 21Place the cauliflower florets on the same sheet tray as the potatoes.
  22. 22Add about a cup of diced cabbage to the tray with the potatoes and cauliflower. Drizzle with olive oil, add a pinch of onion powder and garlic powder, and mix together.
  23. 23Add about a cup of diced cabbage to the tray with the potatoes and cauliflower. Drizzle with olive oil, add a pinch of onion powder and garlic powder, and mix together.
  24. 24Add about a cup of diced cabbage to the tray with the potatoes and cauliflower. Drizzle with olive oil, add a pinch of onion powder and garlic powder, and mix together.
  25. 25Season the tray with kosher salt.
  26. 26Season the tray with kosher salt.
  27. 27Season the tray with kosher salt.
  28. 28Bake in a 425-450 degree oven for 15-20 minutes, or until everything is cooked.
  29. 29Bake in a 425-450 degree oven for 15-20 minutes, or until everything is cooked.
  30. 30Bake in a 425-450 degree oven for 15-20 minutes, or until everything is cooked.
  31. 31While vegetables are roasting, grate two garlic cloves onto a microplane.
  32. 32While vegetables are roasting, grate two garlic cloves onto a microplane.
  33. 33While vegetables are roasting, grate two garlic cloves onto a microplane.
  34. 34In a bowl, combine a tablespoon of Dijon mustard, three tablespoons of balsamic vinegar, two pinches of kosher salt, a pinch of onion powder, a pinch of black pepper, and half a cup of olive oil.
  35. 35In a bowl, combine a tablespoon of Dijon mustard, three tablespoons of balsamic vinegar, two pinches of kosher salt, a pinch of onion powder, a pinch of black pepper, and half a cup of olive oil.
  36. 36In a bowl, combine a tablespoon of Dijon mustard, three tablespoons of balsamic vinegar, two pinches of kosher salt, a pinch of onion powder, a pinch of black pepper, and half a cup of olive oil.
  37. 37Cut the red leaf and romaine lettuce in half, leaving the core intact, rotate 90 degrees and split again, leaving the core intact.
  38. 38Cut the red leaf and romaine lettuce in half, leaving the core intact, rotate 90 degrees and split again, leaving the core intact.
  39. 39Cut the red leaf and romaine lettuce in half, leaving the core intact, rotate 90 degrees and split again, leaving the core intact.
  40. 40Add the dressing to a large bowl. Add chopped lettuce, roasted vegetables, and a squeeze of lemon.
  41. 41Add the dressing to a large bowl. Add chopped lettuce, roasted vegetables, and a squeeze of lemon.
  42. 42Add the dressing to a large bowl. Add chopped lettuce, roasted vegetables, and a squeeze of lemon.
  43. 43Sprinkle with Parmesan cheese.
  44. 44Sprinkle with Parmesan cheese.
  45. 45Sprinkle with Parmesan cheese.

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 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 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
  • 1 squeeze lemon
  • 1 squeeze lemon
  • 1 squeeze lemon
  • 1 sprinkle Parmesan cheese
  • 1 sprinkle Parmesan cheese
  • 1 sprinkle Parmesan cheese

Equipment

potsheet tray or cookie sheetcolanderknifemicroplane