Mixed Wilted Green Salad with Roasted Potatoes and a Creamy Dressing
Created by Kchurchill5 on October 27, 2013
- Servings: 4
- Prep Time: 10m
- Cook Time: 15-20m
- Recipe #10847
Ingredients
- 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
How to Make
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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.
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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.
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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.
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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.
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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.
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Step 6: Serve and ENJOY! ... Finish with fresh grated Pecorino Romano or Parmesan cheese, and fresh parsley.
Nutritional Facts
- Serving Size: 1 (489.5 g)
- Calories 529.4
- Total Fat - 22.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 98.5 mg
- Sodium - 1276.5 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 6.5 g
- Sugars - 12.6 g
- Protein - 36.9 g
- Calcium - 263.7 mg
- Iron - 3.3 mg
- Vitamin C - 46.1 mg
- Thiamin - 0.2 mg