I’m sharing a tried and true recipe that I’ve been preparing for years. Marilyn Diamond wrote the “Fit for Life” cookbook to partner with her then husband, Harvey, as they led many devotees to a healthier lifestyle back in the 1980’s. I’ve got both the small paperback’s as well as Marilyn’s “American Vegetarian Cookbook” that is filled with some of the most delicious recipes. I’m not a vegetarian, preferring to think of myself as a “Flexitarian”. I eat red meat when my body craves it, which is not often. This particular recipe is enough to sate anyone’s appetite with delicious fingerling potatoes mixed in with all sorts of greens, all topped off with a yummy lemon garlic vinaigrette. You can easily bring meat into the meal with a grilled steak, chicken breast, fresh fish or seafood. So, here is one of all time favorites, updated a bit from the original recipe!
Award Winning Potato Lover’s Salad
1/2 pound yellow, fingerling potatoes
2 tablespoons butter
1/2 teaspoon sea salt
1/4 teaspoon sweet Hungarian paprika
2 cups broccoli florets, slightly steamed, substitute with string beans or asparagus if you’re not a broccoli lover
4 cups butter lettuce, chopped
2 cups organic baby spinach
1 cup radicchio, shredded
1/2 purple onion, finely diced
To assemble the salad:
Steam the potatoes in a vegetable steamer until just fork tender. Remove the potatoes, save the water for the broccoli to steam. Melt the butter and combine with sea salt and paprika. Toss the tender potatoes in this mixture. Break the broccoli into two inch pieces and steam for about 3-4 minutes, drain and rinse in cold water. Place all of the salad greens and onion into a large salad bowl with the brocolli. There are two methods you can choose from to prepare the potatoes. I saute them in a skillet until they are a bit crusty and browned. You can also put them under your broiler, on medium high, and cook them that way if you choose. When the potatoes have cooked, scattered them over the top of the salad and drizzle with lemon garlic vinaigrette.
For the dressing:
1 large clove garlic
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/4 cup extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
2 tablespoons mayonnaise
Freshly ground black pepper.
Crush the garlic and put into a small mixing bowl. Add the remaining ingredients and whisk to combine. Drizzle this dressing over the salad with more on the side if needed.
That’s it! Simple and really delicious! I’d love to know if you try the recipe. Happy Thursday!
