Market Salad with Pan Roasted Potatoes and Local Cheese

One early summer variation with beets, radishes and feta (or blue cheese). You could also add arugula, chives, and numerous other goodies. Fresh goat cheese could be spread on a toasted baguette if you prefer.

I love what I call open recipes, because they’re flexible and forgiving. Add a little more or less of this or that and they still taste fabulous.

I especially enjoy this recipe’s last minute preparation. Place 2 plates stove-side, topped with the best seasonal greens, colorful vegetables and a sprinkle of local cheese. Then pan roast potatoes and add them to the salad. Finally, assemble a simple warm dressing right in the pan. Drizzle it over the salad and you’ve got a meal in one. If you’re serving a large crowd, use a platter. That’s it!  Serves 2 large dinner salads 

1 large or 4 small potatoes, any kind, cut into bite sized pieces
About 3 tablespoons olive oil
2 large handfuls of lettuce greens, your choice
1 cup vegetables, whatever’s best, cut any which way
1 tablespoon chopped chives, sliced scallions greens or 4 thin slices of red onion or any sweet onion, separated into rings
About 2 ounces of cheese, crumbled, diced, or grated (spread soft cheese on a toasted baguette slice)
Salt, preferably kosher or sea
1 or 2 garlic cloves, coarsely chopped
About 1 tablespoon red wine vinegar
Freshly ground black pepper

1- Preheat a large cast iron skillet or any heavy skillet over medium-high heat for 2 to 3 minutes. Add about 1 tablespoon of the oil. Carefully and quickly place the potatoes in the pan, cut sides down. Sear until nicely brown, 5 to 7 minutes,  occasionally shaking the pan or turning the potatoes over with tongs, until fork tender, another 5 to 7 minutes.

2. While the potatoes are pan roasting, tear the lettuce into bite-sized pieces, if necessary, and divide them between 2 plates or shallow bowls. Top with the vegetables, and the chives, scallions or onions, followed by the cheese.

3. When the potatoes are fully cooked, salt them generously in the pan, then arrange them over the salads. Let the pan cool off the stove for a minute to prevent burning, then add the garlic. Return the pan to the stove and cook, stirring constantly, just until it starts to brown only very lightly. Immediately whisk in the remaining oil, then add the vinegar to taste. Immediately drizzle the dressing over the salads. Add pepper to taste.

A second early summer variation with green leaf lettuce, blue cheese, carrots, radishes and cucumbers.  Don’t forget the summer  with tomatoes, corn kernels, slivered basil and much more.  Anything goes!

A third early summer variation with red leaf lettuce, peas, radishes and blue cheese. I could have added pea sprouts and sugar snaps too.

Final early summer variations with wild black caps (or any berry), feta and onion. You can also play with your greens here,using bitter greens to contrast with the sweet berries.