A summer salad recipe with cast iron roasted fingerling potatoes
What screams summer to you?
It may be unconventional, but dill screams summer from the rooftops, at least for me.
So I thought to myself, why not throw a bunch of dill in a salad on top of a bunch of dill-topped potatoes?
Are you still with me? Good.
I’ll be the first to tell you that I do not love salads.
I don’t crave salads. Therefore, I don’t eat them all the time. Don’t worry mom, I get my fruits, veggies, and protein in other ways. But, I was craving these tiny, adorable potatoes and thought to myself – let’s throw these babies in a cast iron skillet and throw that into the oven with some oil and spices.
So, that’s exactly what I did.
Summer Salad Recipe
I threw my potatoes in a bowl; drizzled them with olive oil, then added sea salt, pepper, and a dash of smoked paprika. Once they were mixed, I threw them (face down) in the oven for about 25 minutes. If you’re feeling feisty, throw a head of garlic on there, too! (Apparently I’m really into throwing things lately?) Once the potatoes and garlic were done, I let them cool on a plate with a paper towel for a few minutes, then topped with fresh dill.
While my potatoes were cooking, I whipped up some Thai chili pickled radishes for a little oomph. Don’t worry, these are easier and way less fancy than you think.
To make those, I like to use super thin slices of radishes. You’re welcome to use a mandolin, but I find that a veg peeler does the trick. I peeled thin slices off and place them in a glass jar. Then, topped them with a mixture of 1/2 cup water, 1 tablespoon honey, 1 dried Thai chili, 1/2 teaspoon salt, and 1/2 cup 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.
Once the potatoes and radishes were done, it was time to assemble. I used romaine lettuce (so easy!) along with a smattering of spring mix. Then, a sprinkling of capers, the potatoes (of course), radishes, roasted garlic cloves, more fresh dill, feta cheese, and an easy dijon dressing.
To make that dijon, simply whisk 2 tablespoons dijon, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon lemon juice, and a drop of honey. Easy. Peasy. Lemon. Squeezy.
Summer salad with cast iron roasted fingerling potatoes
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.
So now it’s your turn – what are you eating this summer?
g.
