Spring is a superb time to simplify- to throw open the windows, linger a bit longer outdoors (enjoying the sun), and go back to the fundamentals of cooking. I assume it is quick to get overwhelmed when it comes to recipes. I see some recipes on Pinterest and I can not support but assume how lengthy the ingredient lists need to be.
Whilst there is a time for that, I do not think it is spring. This is the time of year to lightly cook some asparagus, prime it with an egg, and contact it a meal or pull radishes/green onions from the ground, rinse them off, and consume them raw by dipping them into a bit of salt (a preferred of grandfather’s.) My spring motto: Light meals, very simple flavors (and in this context- very simple is not a terrible word.)
This spinach salad is in my realm light meals, very simple flavors. I have a particular penchant for roasted potatoes (specifically when tossed with garlic). The garlic is surely the flavor right here though anything is plays a modest accompanying roll (even the mustard dressing, though flavorful, is extra ancillary than a primary character.) I recommend the buttercream potatoes but child red potatoes or fingerlings would perform just as properly.
More than the previous couple of years, I’ve overhauled my method for producing difficult-boiled eggs. I landed on a system that functions for soft, jammy eggs or these attempted and correct difficult-boiled eggs. My old system began the eggs in warm water and then watched them till the water boiled. Inevitably, I’d shed track and finish up with grey eggs.
Now I use the system for the 7 minute egg and adjust the time as required. Just a strong pot of boiling water. If I want a tender egg, it is 10 minutes. If I want a complete, difficult-boiled egg: go for 12 minutes. This salad functions properly with any egg on the cooked-yolk spectrum.
Spinach has my heart in this salad but normal greens or massaged kale would perform as properly. Just use what you have on hand- the genuine winning mixture is the egg and potato.
Whilst I’m clearly all about the egg in this salad, you do have selections. Drop the egg in lieu of your preferred tofu recipe. Or, my other preferred choice is to cook up some of this smoky tempeh (which tends to make it really feel a bit like a breakfast salad!)
A very simple lunch or dinner salad with roasted potatoes, eggs, and spinach.
- ½ pound child potatoes (I employed buttercream)
- 1 tablespoon olive oil
- two cloves garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- four cups lightly packed child spinach
- two soft or difficult-boiled eggs, sliced or quartered
- Black pepper, for serving
- Salt, for serving
- Crushed red pepper, for serving
- three tablespoons olive oil
- two tablespoons champagne vinegar (or a light vinegar)
- 1 teaspoon dijon mustard
- two teaspoons honey (or cane sugar)
- ¼ teaspoon sea salt
- Preheat oven to 400˚F.
- Bring a pot of water to a boil. Quarter the potatoes and add to the water, cooking for three-four minutes. The potatoes really should just be tender and have a excellent firmness to them. Drain and location in a roasting pan. Add the garlic and drizzle the potatoes with olive oil, salt, and pepper. Stir till the potatoes are properly oiled and garlic is dispersed amongst the potatoes. Bake for 25-35 minutes till garlic is browning, stirring at least when halfway by way of (see note). Take away and let cool slightly.
- In a modest bowl, whisk with each other the components for the dressing. In a separate bowl, combine the spinach, eggs, and roasted potatoes. Drizzle dressing more than the salad and toss till the salad is coated with dressing.
*I boil the potatoes prior to roasting to support speed up the time this salad gets to the table. Nonetheless, if I have time, I skip the boiling and alternatively roast the potatoes for 40-45 minutes.