About a month ago, we went to The Flying Biscuit for dinner. To my surprise, my side salad came with roasted potatoes in the salad. Why hadn't I ever thought of that? Genius. So, I recreated the experience with this salad.
Even parts Romaine and Arugula, rinsed and chopped
1 McIntosh Apple, sliced thin
Potatoes:
4 Idaho potatoes, diced. Cover in olive oil, salt and pepper and Herbs de Provence. Bake at 400 till brown.
Sugar & Spice Pecans:
1 bag whole pecans. Toast in a medium hot pan with salt, pepper, 1/2 tsp ancho chili powder, pinch of cayenne pepper. Once toasted, add 4 tablespoons of sugar and a little water. Cook till water absorbs, stir constantly. Cool on a baking sheet.
Assemble salad and dress with Balsamic Vinaigrette. Yum!
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