Summer Salad with Cast Iron Roasted Fingerling Potatoes
July 9, 2019
Halve your potatoes and mix them in a bowl with olive oil, sea salt, pepper, and a dash of smoked paprika. Place them (face down) in a cast iron skillet, and roast in the oven for about 25 minutes. If you're feeling feisty, throw a head of garlic in there, too! Once the potatoes and garlic were done, let them cool on a plate with a paper towel for a few minutes, then top with fresh dill.
While your potatoes are cooking, whip up your thai chili pickled radishes.
To make those, use super thin slices of radishes. You're welcome to use a mandolin, but I find that a veg peeler does the trick. Peel thin slices off and place them in a glass jar.
Then, top them with a mixture of water, honey, dried thai chili, salt, and apple cider vinegar.
I like to boil the mixture before pouring over the radishes, but it's not necessary. Let those cool to room temp, then pop them in the fridge. These can be made ahead and kept fresh in the fridge for a few weeks.
To make that dijon, simply whisk dijon mustard, olive oil, apple cider vingear, lemon juice, and honey. Store in fridge until ready to assemble.
Assemble your salad by starting with your romaine lettuce. Then, sprinkle on capers, the potatoes (of course), radishes, roasted garlic cloves, more fresh dill, feta cheese, and drizzle with dijon dressing.
Ingredients
Directions
Halve your potatoes and mix them in a bowl with olive oil, sea salt, pepper, and a dash of smoked paprika. Place them (face down) in a cast iron skillet, and roast in the oven for about 25 minutes. If you're feeling feisty, throw a head of garlic in there, too! Once the potatoes and garlic were done, let them cool on a plate with a paper towel for a few minutes, then top with fresh dill.
While your potatoes are cooking, whip up your thai chili pickled radishes.
To make those, use super thin slices of radishes. You're welcome to use a mandolin, but I find that a veg peeler does the trick. Peel thin slices off and place them in a glass jar.
Then, top them with a mixture of water, honey, dried thai chili, salt, and apple cider vinegar.
I like to boil the mixture before pouring over the radishes, but it's not necessary. Let those cool to room temp, then pop them in the fridge. These can be made ahead and kept fresh in the fridge for a few weeks.
To make that dijon, simply whisk dijon mustard, olive oil, apple cider vingear, lemon juice, and honey. Store in fridge until ready to assemble.
Assemble your salad by starting with your romaine lettuce. Then, sprinkle on capers, the potatoes (of course), radishes, roasted garlic cloves, more fresh dill, feta cheese, and drizzle with dijon dressing.
