Crunchy Green Salad with Roasted Potatoes and Caper Garlic Brown Butter

1 mins
Serves 6
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Directions

  1. 1Peel and chop the potatoes into chunks.
  2. 2Peel and chop the potatoes into chunks.
  3. 3Peel and chop the potatoes into chunks.
  4. 4Parboil the potatoes for about 10 minutes in salted water.
  5. 5Parboil the potatoes for about 10 minutes in salted water.
  6. 6Parboil the potatoes for about 10 minutes in salted water.
  7. 7Drain and air dry for at least 30 minutes.
  8. 8Drain and air dry for at least 30 minutes.
  9. 9Drain and air dry for at least 30 minutes.
  10. 10Dice the cucumbers, fennel, onion, and chilli.
  11. 11Dice the cucumbers, fennel, onion, and chilli.
  12. 12Dice the cucumbers, fennel, onion, and chilli.
  13. 13Chop the herbs (mint, oregano, and fennel tips).
  14. 14Chop the herbs (mint, oregano, and fennel tips).
  15. 15Chop the herbs (mint, oregano, and fennel tips).
  16. 16Chop the avocado and iceberg lettuce.
  17. 17Chop the avocado and iceberg lettuce.
  18. 18Chop the avocado and iceberg lettuce.
  19. 19Combine the salad ingredients in a bowl and set aside.
  20. 20Combine the salad ingredients in a bowl and set aside.
  21. 21Combine the salad ingredients in a bowl and set aside.
  22. 22Toss the potatoes with olive oil, salt, and pepper.
  23. 23Toss the potatoes with olive oil, salt, and pepper.
  24. 24Toss the potatoes with olive oil, salt, and pepper.
  25. 25Add garlic powder, paprika, oregano, and dried thyme to the potatoes.
  26. 26Add garlic powder, paprika, oregano, and dried thyme to the potatoes.
  27. 27Add garlic powder, paprika, oregano, and dried thyme to the potatoes.
  28. 28Prepare a caper and garlic brown butter dressing.
  29. 29Prepare a caper and garlic brown butter dressing.
  30. 30Prepare a caper and garlic brown butter dressing.
  31. 31Chop the tomatoes.
  32. 32Chop the tomatoes.
  33. 33Chop the tomatoes.

Ingredients

  • 6 potatoes
  • 6 potatoes
  • 6 potatoes
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 cucumbers
  • 2 cucumbers
  • 2 cucumbers
  • 1 fennel
  • 1 fennel
  • 1 fennel
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 chilli
  • 1 chilli
  • 1 chilli
  • 1 handful mint
  • 1 handful mint
  • 1 handful mint
  • 1 handful oregano
  • 1 handful oregano
  • 1 handful oregano
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 1 handful iceberg lettuce
  • 1 handful iceberg lettuce
  • 1 handful iceberg lettuce
  • 1 handful feta cheese
  • 1 handful feta cheese
  • 1 handful feta cheese
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch oregano
  • 1 pinch oregano
  • 1 pinch oregano
  • 1 pinch dried thyme
  • 1 pinch dried thyme
  • 1 pinch dried thyme
  • 1 tbsp capers
  • 1 tbsp capers
  • 1 tbsp capers
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 handful tomatoes
  • 1 handful tomatoes
  • 1 handful tomatoes

Equipment

knifepeelerpotbaking traymeasuring cupgarlic press
Crunchy Green Salad with Roasted Potatoes and Caper Garlic Brown Butter | Clip Recipe