Make dinner tonight, inspired!

Wondering what to make for dinner tonight? This is your place for quick and healthy meal inspirations. Here you'll find recipes for seasonally focused dinners, desserts, breakfasts, and everything in between.

My cooking focuses on the freshest ingredients prepared in a simple and careful way, to highlight their uniqueness. My own diet is primarily vegetarian, but does include sustainable fish and seafood, and is gluten free.

Thank you for reading. I look forward to sharing some of my favorite recipes with you!

06 April 2010

Roasted Potato Salad

I'm a fan of potato salad but not those heavy, mayonnaise laden versions of decades past. I prefer a potato salad that highlights the flavors of the simple ingredients it contains and is dressed with a fresh lemon vinaigrette. The fact that it's dairy free (aside from the shaved cheese on top) also means it's a perfect thing to take along for a picnic or to set out at any BBQ.

Here, I'm roasting fingerling potatoes and asparagus. I've tossed in some kalamata olives and shaved a bit of P'tit Basque, a flavorful sheep's milk cheese from France, on top. The salad is tossed in a lemon & Dijon mustard vinaigrette. Serve this for a light lunch with salad greens or alongside any grilled protein for a more substantial meal.

For the salad:
Yields about 5 cups

1# medium fingerling potatoes, sliced crosswise into 1" rounds
1 medium bunch asparagus, stalks peeled and trimmed, cut into 1 1/2" pieces
1/4 cup kalamata olives, pitted and halved
1 oz P'tit Basque cheese or similar sheep's milk cheese, thinly shaved
1 TB Dijon mustard
1 TB fresh lemon juice
2 TB fresh parsley, chopped
2 TB extra virgin olive oil
sea salt & freshly ground black pepper to taste

1) Preheat the oven to 400 degrees. Line a baking sheet with parchment (or foil). Place the sliced potatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Roast until tender, about 30 minutes. Set aside to cool.

2) On a separate lined sheet pan, place the asparagus in a single layer. Drizzle with olive oil and sprinkle with salt & pepper. Roast until just tender but still bright green, about 15 minutes.

3) While the vegetables are roasting, in a large bowl combine the Dijon mustard, lemon juice, extra virgin olive oil, salt & pepper. Whisk together to emulsify. Stir in the parsley. Set aside.

4) Once the vegetables are cool enough to handle but still a bit warm, toss them in the dressing. Add in the kalamata olives and toss together. Place in a large serving bowl and shave the sheep's milk cheese over top. Serve warm or at room temperature. Enjoy!

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