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Mixed Wilted Green Salad with Roasted Potatoes and a Creamy Dressing

Here's how you make Mixed Wilted Green Salad with Roasted Potatoes and a Creamy Dressing
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  • Servings: 4
  • Prep: 10m
  • Cook: 15-20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • POTATOES
  • 2 pounds potatoes, red (cut in half and sliced in 1/4" slices)
  • 3 tablespoons oil (olive oil)
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon dried rosemary
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon pepper
  • DRESSING
  • 1/2 cup mayonnaise
  • 1 teaspoon grated lemon zest
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white wine (broth or water could be substituted)
  • 1 garlic clove, minced
  • Kosher salt to taste
  • Pepper to taste
  • SALAD
  • 7 to 8 cups mixed salad greens
  • 1 small sweet onion, cut in half and thin sliced
  • 1 small red onion, cut in half and thin sliced
  • 1 small leek, thin sliced
  • 2 to 3 scallions, diced (white and green parts)
  • 1/2 cup grated Pecorino Romano cheese (or Parmesan cheese, freshly grated)
  • 1/4 cup fresh chopped parsley
  • Optional steak or chicken:
  • 2 chicken breasts (or 1 strip steak)
  • Montreal steak seasoning
  • Salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Potatoes ... Add the olive oil, Italian seasoning, rosemary, salt, and pepper to a bowl along with the potatoes; and, toss to coat. Add the potatoes to a sheet pan lined with foil or parchment paper (for easy clean up); and, bake on the middle shelf in a 425 degree oven, for 25-35 minutes until tender and golden brown. Cooking time will vary according to the thickness of the potato slices; and your oven. Remember, all ovens do cook differently. And, don't forget they will be tossed in the salad; so, you don't want them falling apart.

  • Step 2: Dressing ... Add the mayonnaise, lemon zest and juice, white wine, and garlic to a small cup or bowl, and mix to combine. Cover and set to the side. You don't want the dressing cold when you dress the salad.

  • Step 3: Salad ... I really like a mix of greens - but, use your favorite blend. I just like to stay away from too many soft tender greens. A few are ok, as long as you have a nice mix. The last time I made this, I used romaine, spinach, radicchio, frisee, and chopped kale; but, I suggest you use what you like.

  • Step 4: Add the greens, onions, leeks, scallions to a large bowl and toss to combine. Top with the warm potatoes; and don't worry if a "little" olive oil from the pan gets into the salad. Then, toss to combine - the heat of the potatoes will lightly wilt the greens. Personally, I like to serve the dressing on the side; but, you can always add the dressing directly to the salad - that is up to you. I prefer to let the potatoes wilt the greens; and let everyone dress their own salad.

  • Step 5: Optional Chicken or Steak ... I really like to make this into a main dish. I simply season with a Montreal steak seasoning, and salt; then on to the grill. Skirt steak is my favorite. Simply slice and serve with the salad.

  • Step 6: Serve and ENJOY! ... Finish with fresh grated Pecorino Romano or Parmesan cheese, and fresh parsley.

We hope you enjoy this recipe!

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