Wife's Favorite Salad
Directions
- 1Place six Yukon Gold B sized potatoes, a handful of peeled garlic cloves, and a good handful of kosher salt into a pot.
- 2Place six Yukon Gold B sized potatoes, a handful of peeled garlic cloves, and a good handful of kosher salt into a pot.
- 3Place six Yukon Gold B sized potatoes, a handful of peeled garlic cloves, and a good handful of kosher salt into a pot.
- 4Cover your potatoes with equal parts water and vinegar.
- 5Cover your potatoes with equal parts water and vinegar.
- 6Cover your potatoes with equal parts water and vinegar.
- 7Place the pot over medium to high heat and simmer until the potatoes are fully cooked (about 15-20 minutes).
- 8Place the pot over medium to high heat and simmer until the potatoes are fully cooked (about 15-20 minutes).
- 9Place the pot over medium to high heat and simmer until the potatoes are fully cooked (about 15-20 minutes).
- 10Strain the potatoes and add them back to the pot.
- 11Strain the potatoes and add them back to the pot.
- 12Strain the potatoes and add them back to the pot.
- 13Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder to the potatoes.
- 14Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder to the potatoes.
- 15Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder to the potatoes.
- 16Shake the pot to coat the potatoes.
- 17Shake the pot to coat the potatoes.
- 18Shake the pot to coat the potatoes.
- 19Press the potatoes onto a sheet tray.
- 20Press the potatoes onto a sheet tray.
- 21Press the potatoes onto a sheet tray.
- 22Remove most of the stem from the cauliflower. Cut the cauliflower in half from the core end.
- 23Remove most of the stem from the cauliflower. Cut the cauliflower in half from the core end.
- 24Remove most of the stem from the cauliflower. Cut the cauliflower in half from the core end.
- 25Cut the cauliflower through the core one more time.
- 26Cut the cauliflower through the core one more time.
- 27Cut the cauliflower through the core one more time.
- 28Hold each quarter upside down by the core; rest it on a cutting board and remove the florets.
- 29Hold each quarter upside down by the core; rest it on a cutting board and remove the florets.
- 30Hold each quarter upside down by the core; rest it on a cutting board and remove the florets.
- 31Cut the larger florets into uniform bite-size pieces, cutting through the core each time so that the core helps hold each piece together.
- 32Cut the larger florets into uniform bite-size pieces, cutting through the core each time so that the core helps hold each piece together.
- 33Cut the larger florets into uniform bite-size pieces, cutting through the core each time so that the core helps hold each piece together.
- 34Place the cauliflower florets on the same sheet tray as the potatoes.
- 35Place the cauliflower florets on the same sheet tray as the potatoes.
- 36Place the cauliflower florets on the same sheet tray as the potatoes.
- 37Add about a cup of diced cabbage to the tray.
- 38Add about a cup of diced cabbage to the tray.
- 39Add about a cup of diced cabbage to the tray.
- 40Drizzle with olive oil, add a pinch of onion powder, and a pinch of garlic powder. Mix everything together to coat.
- 41Drizzle with olive oil, add a pinch of onion powder, and a pinch of garlic powder. Mix everything together to coat.
- 42Drizzle with olive oil, add a pinch of onion powder, and a pinch of garlic powder. Mix everything together to coat.
- 43Season the tray with kosher salt.
- 44Season the tray with kosher salt.
- 45Season the tray with kosher salt.
- 46Bake in a 425-450 degree oven for 15-20 minutes, or until everything is cooked.
- 47Bake in a 425-450 degree oven for 15-20 minutes, or until everything is cooked.
- 48Bake in a 425-450 degree oven for 15-20 minutes, or until everything is cooked.
- 49While the vegetables are roasting, make the salad dressing.
- 50While the vegetables are roasting, make the salad dressing.
- 51While the vegetables are roasting, make the salad dressing.
- 52Grate two garlic cloves onto a microplane.
- 53Grate two garlic cloves onto a microplane.
- 54Grate two garlic cloves onto a microplane.
- 55Add 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 about half a cup of olive oil to the dressing.
- 56Add 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 about half a cup of olive oil to the dressing.
- 57Add 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 about half a cup of olive oil to the dressing.
- 58Hold the lettuce by the core, lay it on your cutting board, and split the head of lettuce in half, leaving the core intact. Rotate 90 degrees and split it again, leaving the core intact.
- 59Hold the lettuce by the core, lay it on your cutting board, and split the head of lettuce in half, leaving the core intact. Rotate 90 degrees and split it again, leaving the core intact.
- 60Hold the lettuce by the core, lay it on your cutting board, and split the head of lettuce in half, leaving the core intact. Rotate 90 degrees and split it again, leaving the core intact.
- 61Add some of the easy dressing to a bowl.
- 62Add some of the easy dressing to a bowl.
- 63Add some of the easy dressing to a bowl.
- 64Add plenty of chopped lettuce to the bowl.
- 65Add plenty of chopped lettuce to the bowl.
- 66Add plenty of chopped lettuce to the bowl.
- 67Add the roasted vegetables to the bowl.
- 68Add the roasted vegetables to the bowl.
- 69Add the roasted vegetables to the bowl.
- 70Squeeze lemon juice over the salad and sprinkle Parmesan cheese.
- 71Squeeze lemon juice over the salad and sprinkle Parmesan cheese.
- 72Squeeze lemon juice over the salad and sprinkle Parmesan cheese.
Ingredients
- 6 Yukon Gold B sized potatoes
- 6 Yukon Gold B sized potatoes
- 6 Yukon Gold B sized 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 cauliflower
- 1 cauliflower
- 1 cauliflower
- 1 cup diced cabbage
- 1 cup diced cabbage
- 1 cup diced cabbage
- 1 drizzle olive oil
- 1 drizzle olive oil
- 1 drizzle 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 kosher salt
- 1 kosher salt
- 1 kosher salt
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- 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 red leaf lettuce
- 1 red leaf lettuce
- 1 red leaf lettuce
- 1 romaine lettuce
- 1 romaine lettuce
- 1 romaine lettuce
- 1 squeeze lemon
- 1 squeeze lemon
- 1 squeeze lemon
- 1 Parmesan
- 1 Parmesan
- 1 Parmesan
Equipment
potsheet tray or cookie sheetknifemicroplanebowl