# Wife's Favorite Salad

This recipe shows how to make a delicious salad with roasted potatoes, cauliflower, and cabbage, tossed in a simple yet flavorful dressing.

- Servings: 2 servings
- Total time: 40 min
- Cuisine: Italian
- Category: Salad
- Language: en

## Ingredients

- 6 Yukon Gold B sized 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 cauliflower
- 1 cup diced cabbage
- 1 drizzle olive oil
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 kosher salt
- 2 garlic cloves
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 2 pinches kosher salt
- 1 pinch onion powder
- 1 pinch black pepper
- 0.5 cup olive oil
- 1 red leaf lettuce
- 1 romaine lettuce
- 1 squeeze lemon
- 1 Parmesan

## Instructions

1. Place six Yukon Gold B sized potatoes, a handful of peeled garlic cloves, and a good handful of kosher salt into a pot.
2. Cover your potatoes with equal parts water and vinegar.
3. Place the pot over medium to high heat and simmer until the potatoes are fully cooked (about 15-20 minutes).
4. Strain the potatoes and add them back to the pot.
5. Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder to the potatoes.
6. Shake the pot to coat the potatoes.
7. Press the potatoes onto a sheet tray.
8. Remove most of the stem from the cauliflower. Cut the cauliflower in half from the core end.
9. Cut the cauliflower through the core one more time.
10. Hold each quarter upside down by the core; rest it on a cutting board and remove the florets.
11. Cut the larger florets into uniform bite-size pieces, cutting through the core each time so that the core helps hold each piece together.
12. Place the cauliflower florets on the same sheet tray as the potatoes.
13. Add about a cup of diced cabbage to the tray.
14. Drizzle with olive oil, add a pinch of onion powder, and a pinch of garlic powder. Mix everything together to coat.
15. Season the tray with kosher salt.
16. Bake in a 425-450 degree oven for 15-20 minutes, or until everything is cooked.
17. While the vegetables are roasting, make the salad dressing.
18. Grate two garlic cloves onto a microplane.
19. Add 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.
20. Hold 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.
21. Add some of the easy dressing to a bowl.
22. Add plenty of chopped lettuce to the bowl.
23. Add the roasted vegetables to the bowl.
24. Squeeze lemon juice over the salad and sprinkle Parmesan cheese.

## Equipment

- pot
- sheet tray or cookie sheet
- knife
- microplane
- bowl

## Source

- Original video: https://www.tiktok.com/t/ZP8FrdgKs/
- Recipe page: https://www.cliprecipe.com/recipe/fc66b6b4-4769-4800-baa4-181b6dc541ee
- Extracted: 2025-01-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt