SALAD with CRISPY POTATOES, PICKLED CHILIS and SHERRY VINAIGRETTE
Anytime I order a salad as my entree when I’m out at a restaurant, I almost always regret it. Especially if I’m with someone who orders something delicious like a steak or a pork chop. Okay, so this rarely ever happens. I’m ordering the pork chop 99% of the time, but that’s only because I’ve learned the hard way. It’s not that restaurant salads aren’t good. Some are delicious, but there are always so many other options that sound better. And unfortunately most side salads are boring compared to their entree counterparts.
This is a salad you can make at home that can be as delicious as you want it to be. Be sure to pick really good lettuce and toppings like these crispy potatoes. Because crispy potatoes never made anything taste bad.
INGREDIENTS:
1lb. bag small red potatoes, or any small potatoes you like
Canola oil, or other neutral oil
Really good lettuce like this or this (don’t skimp on this part, it’s important)
1 small fresh red chili, seeded and thinly sliced
2 tbsp. Sherry Vinegar
1/4 cup Extra Virgin olive oil (I prefer this brand)
Whatever additional toppings you want (cucumber, tomato, parmesan…)
Italian parsley or cilantro for garnish, optional
DIRECTIONS:
Combine sliced red chilis and sherry vinegar in a small glass or ceramic bowl and set aside to pickle for at least 15 minutes while you prepare the potatoes. It’s okay for them to hang out longer.
To make the potatoes: Place them in a pot and cover with water by an inch. Bring to a boil, reduce heat until it’s at a gentle boil and cook until done. This may take 15-20 minutes. Drain the potatoes. When cool enough to handle but still warm, press each potato with your hands until they split but are still in one piece, and set aside. (You don’t have to do this, but it makes them even crispier during the next step). This can be done up to a week ahead. Just let them cool completely and keep in a container in the fridge.
If you made the potatoes in advance, let them come to room temp for at least 30 minutes before this next step. Pour oil in a dutch oven or oven-proof pan, just enough to lightly coat the bottom, place in a cold oven and set to 450. When the oven comes up to temp, carefully remove the pan from the oven and place the potatoes in the pan. Place back in the oven and cook for 30 minutes, or until brown and crispy. I shake the pan 1/2 way through. Remove the potatoes with a slotted spoon to a paper towel-lined plate and sprinkle with flake salt.
VINAIGRETTE:
Remove the pickled chilis to another bowl leaving the vinegar behind. Add a big pinch of salt & pepper to the vinegar and with a whisk, slowly pour in the olive oil whisking constantly until the dressing comes together. Taste and season more if needed. If it’s too tart for you, feel free to add another tablespoon of oil.
Assemble salad ingredients, including the potatoes and chilis. Spoon some of the vinaigrette around the edge of the salad bowl and toss until everything is combined, adding more dressing if needed.