Mixed Greens with Potato Croutons and Tarragon Dressing
Created by Rosie Daley
The potato croutons in this salad are so enjoyable that you can eat them alone. They also provide the complex carbohydrates that we sometimes miss when eating a salad by itself. They help curb that feeling of deprivation that often causes us to grab for more bread or pile on more croutons. The red bell pepper, onion and fennel add great flavor to the croutons and color to the salad.
Servings: Makes 6 servings
Ingredients
Potato Croutons
- 1/4 cup olive oil
- 1/3 cup very thinly sliced red bell pepper
- 1 small white onion , very thinly sliced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon crushed fennel seeds
- 1/2 teaspoon seasoned salt
- Dash ground red pepper
- 1 pound yellow Finn or Idaho potatoes , scrubbed
Tarragon Dressing
- 1/2 cup raspberry vinegar
- 2 tablespoons minced shallot
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup olive oil
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon honey
Directions
First start with the croutons, preheat the oven to 400°F.
Rub 2 cookie sheets with 2 tablespoons of the olive oil. Mix the red pepper, onion, vinegar, remaining olive oil, fennel seeds, salt and ground red pepper together in a medium bowl. Slice the potatoes very thin by hand, or with an adjustable blade slicer, if you have one, and add them to the red pepper, onion, fennel mixture. Toss well to incorporate all the flavors of the seasonings, onions and peppers. Spread the mixture of red pepper, onion, fennel and potato onto the cookie sheets and bake for 15 minutes. Turn them over and bake 5 to 15 minutes more, until the potatoes become crisp and the edges are browned.
Whisk the dressing ingredients in a medium bowl until the honey is dissolved and everything is thoroughly mixed.
Pour 1/3 cup of the dressing over the greens and toss thoroughly. Arrange on 6 salad plates, and then crumble 1/2 teaspoon goat cheese over each salad. Garnish with equal portions of the baked potato crouton, red pepper, onion medley. Pour the remainder of the dressing into a small bowl and pass at the table.
Rub 2 cookie sheets with 2 tablespoons of the olive oil. Mix the red pepper, onion, vinegar, remaining olive oil, fennel seeds, salt and ground red pepper together in a medium bowl. Slice the potatoes very thin by hand, or with an adjustable blade slicer, if you have one, and add them to the red pepper, onion, fennel mixture. Toss well to incorporate all the flavors of the seasonings, onions and peppers. Spread the mixture of red pepper, onion, fennel and potato onto the cookie sheets and bake for 15 minutes. Turn them over and bake 5 to 15 minutes more, until the potatoes become crisp and the edges are browned.
Whisk the dressing ingredients in a medium bowl until the honey is dissolved and everything is thoroughly mixed.
Pour 1/3 cup of the dressing over the greens and toss thoroughly. Arrange on 6 salad plates, and then crumble 1/2 teaspoon goat cheese over each salad. Garnish with equal portions of the baked potato crouton, red pepper, onion medley. Pour the remainder of the dressing into a small bowl and pass at the table.
Nutritional Information
259.6 calories, 18.8g grams fat, 2g saturated fat, 2mg of cholesterol, 23.8g grams carbohydrate, 3.6g protein, 2.5g dietary fiber
NEXT STORY
