Today I have for you an absolute stunner - Sweet Potato saladwithspringonion and goatscheese. Now as you may recall, I've succeeded at emulating Ottolenghi's sweet potato cakes, which I still fantasise and salivate over
Sweet Potato, Goat Cheese, Onion & Spinach Melt 2015-02-25 10. Ingredients 1 roll of choice 2 tbs mashed sweet potato 1 oz goat cheese sliced red onion handful spinach cracked black pepper. Instructions Preheat oven to 425 degrees Slice roll in half Spread mashed potato on one side and goat cheese on the other Layer in onion and spinach Wrap in foil and bake for ~20 minutes or until cheese is meslted
In this rendition, I add peaches to sweeten up the salad a bit more. I've been keeping it simple with my kale salads by making a simple dressing of olive oil, lemon juice, and sometimes a few squirts of maple syrup or honey
Pi, pie, potato, pototo. Before adding the eggs to the crust, press the sides of the crust carefully to adhere back to the springform pan if they have sagged
When making potato salad, I usually just go the traditional route, potatoes, hard boiled eggs, mayo, pickles, and onion (at least that is what is traditional in our family), but since it is a long weekend and it is grill season (in most areas of the country) I wanted to make a really special potato salad for you
Transfer your salad to a serving bowl and garnish with the remainder of the cheese and crispy bacon, as well as the sliced green onions and a little bit more chopped fresh thyme
What I like about this salad is that it’s so rich in flavors, you have salty bacon, warm sweet apple, crunchy fresh salad, soft walnuts and some bruschetta to make sure your lunch isn’t too light
Add onion & mushrooms. Since chicken is kind of blah (I’m bored with it just thinking about it) I find it is more exciting when it’s sandwiched in between some deliciously charred bread & smothered with toppings
Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste
springsalad greens. crumbled goat cheese. Toss beets in a small bowl with 1 teaspoon of the vinaigrette, and set aside. Toss asparagus with remaining 1/2 tablespoon oil in a small shallow baking pan. Arrange in a single layer in pan, and sprinkle with salt and 1/8 teaspoon pepper. Drizzle with remaining 1 tablespoon balsamic vinegar, and return to oven for 1 minute or until vinegar is reduced to a glaze. Arrange salad greens, asparagus, and reserved beets on 4 plates, and sprinkle with pine nuts and goat cheese. Drizzle saladwith remaining vinaigrette, and sprinkle with the remaining 1/8 teaspoon pepper
Comments
Log in or Register to write a comment.