This recipe variation has beets, radishes and feta.
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 two 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. If you’re serving a large crowd, use a platter. That’s it! Makes 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 of the freshest market vegetables, 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, grated or spread 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, optional
1- Preheat a large a 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 browned, 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, the chives, scallions or onions and the cheese.
3-When the potatoes are fully cooked, salt them generously in the pan, then arrange them over the salads. Turn the heat to low. Add the garlic to the pan and cook, stirring constantly, just until it starts to brown very lightly. Immediately whisk in the remaining oil, then add the vinegar to taste. Drizzle the warm dressing over the salads. Grind pepper over the top if you like.
Early summer variation with green leaf lettuce, blue cheese, carrots, radishes and cucumbers. Later in the summer you can use tomatoes, corn kernels, slivered basil and much more. Anything goes!
Another variation with red leaf lettuce, peas, radishes and blue cheese. I could have added pea sprouts or sugar snaps too.
This variation uses Bibb lettuce ofwild 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.
