LEMONY CRISPY POTATOES & MIXED BABY GREENS

This is a nice light salad that I like to serve with a grilled steak. The light lemony flavour of the vinaigrette brings a bit of freshness into the meaty supper. I crisped up the small potato wedges separately first in a non-stick skillet and placed them into the salad like a crouton. Meat and potatoes won't be the same anymore.

Serves 2

Ingredients:

  • 3 medium potatoes, cut into small wedges (parboiled)
  • 4 tbsp extra virgin olive oil
  • 1 tbsp butter
  • coarse salt
  • freshly cracked black pepper
  • 1/2 tsp dried thyme
  • 1 small package mixed baby greens
  • 1 green onion, cut into thirds, then sliced length ways
  • 1/2 cup radishes, sliced thin
  • zest of 1 lemon
  • juice of 1 lemon
  • freshly grated Parmesan cheese

1. Heat 2 tbsp of olive oil in a large non-stick skillet, on medium heat, melt 1 tbsp of butter and add in the parboiled potato wedges. Season with salt, pepper and the dried thyme. Stir the potatoes around to coat each potato with the oil and butter, then leave it alone to start crisping up. Once the potato turns a golden brown, flip them over to the other side to crisp up. Once done, leave it to slightly cool for a good 10 minutes.

2. In a large salad bowl, add in the mixed baby greens, the sliced green onion, radishes and the lemon zest. Add in the crispy potato wedges and drizzle in the remaining 2 tbsp of olive oil, and squeeze in the lemon juice. Sprinkle on some Parmesan cheese and gently toss it altogether. Serve immediately so the potatoes stay crispy. Add some freshly cracked black pepper before serving if you like.


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