Market Fresh Salad with Potato Croutons
Written by Anne Wilhoit
Sunday, 20 July 2008 21:56
I have trouble eating just a salad for dinner. After a long day, I look forward to a warm meal. By topping this salad with roasted potatoes, it becomes a hearty, comfortable meal.
2 medium size yellow or red potatoes
4 tbls. breadcrumbs
2 tbls. Parmesan cheese
2 tbls. chopped oregano
mixed green salad
Optional: garlic scapes carrots, pea shoots, spinach
½ tbls. red wine vinegar
2 tbls. olive oil
2 grinds of black pepper
sprinkle of salt
Wash and cube potatoes. Toss with oil, salt, and pepper on a parchment-lined baking sheet. Roast for ten minutes at 450F. In a separate bowl, mix breadcrumbs, cheese, and oregano, if using. Remove the potatoes from the oven and toss with breadcrumb mixture. Pat down to adhere mixture to potatoes. Return to oven for about 10 more minutes or until potatoes look deliciously brown.
Prepare and mix the salad dressing. Toss with salad greens and other veggies. Plate.
Scoop potatoes, while still warm, over the lettuce. Enjoy with a little bit of good cheese.