Parmesan Roasted Winter Radishes

Winter vegetables certainly aren't sexy. Hitting up the farmers market on a cold day in mid-January can be disappointing. There is no rainbow of fresh tomatoes of every shape and size, gone are the tender strawberries or raspberries bursting with sweet juice, no rows of sweet corn awaiting melted butter and coarse salt, and don't even mention the word peach, I won't be able to even look at one for at least 8 more months when I get to bite into this handful of sunshine.

Over the past few years however, I have tried to embrace the winter months and the produce available, to accept it for what it is. This recipe that I created was just what I needed to embrace a variety of winter radishes that I picked up recently. I had a mix of rainbow and black radishes and wasn't sure what to do with them. I figured that butter and cheese will make just about anything good so that's the direction I went. I was very happy with the results. The caramelized radishes with their intrinsic bitterness mixed with a little richness from the butter, saltiness from the cheese and sweetness from the honey is a lovely combination to help this under-appreciated vegetable shine. 

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If you've never tried a winter radish I urge you to at least give it a chance. They do have a strong flavor and a bit of a sulfur-y smell but don't let that turn you off. They are delicious, healthy and unique. Not the same old boring vegetables week after week. Expand your horizens, try something new!

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Parmesan Roasted Winter Radishes
From Delectably Mine
Ingredients

  • 6 medium sized winter radishes (I used a mix of black radishes and watermelon radishes)
  • 1-2 tablespoons olive oil
  • 1/3 cup grated Parmigiano Reggiano
  • 2-3 tablespoons butter
  • 1 tablespoon honey
  • Plenty of kosher salt

Directions
Preheat your oven to 450 degrees with a sheet pan inside. Meanwhile, slice the top and bottom off of each radish, cut in half length wise, and then cut each half into 3 or 4 wedges. Place all of the wedges in a large bowl and drizzle with the olive oil, and sprinkle with plenty of coarse salt. Mix until everything is well coated.

Remove the preheated baking sheet from the oven. Line the sheet with foil. Transfer the radishes to the baking sheet and spread out into an even layer. Place baking sheet in the oven and roast the radishes for approximately 40 minutes, rotating the pan halfway through cooking. 

Once radishes are nicely brown and have just a bit of texture left, remove from oven and transfer to a large bowl. Add the butter, honey and cheese to the still hot radishes and mix it all together until the butter is all melted and everything is evenly coated. Serve warm, or at room temperature. 

Lentil Salad with Tomatoes and Gorgonzola

It's finally spring here in Michigan. Yesterday was lovely, and today is looking like it's going to be even better. Unfortunately I'm working this weekend, but hopefully I'll get out in time to enjoy a little of the beautiful sunshine. During the winter and early spring, before any spring produce has hit the farmer's market, my quick meal repertoire is full of grains, legumes and roasted veggies. I never get tired of any combination of these things. There are endless possibilities, different combinations of these various components as well as different spices, sauces, and other add-ins. It's really almost impossible to go wrong. Some might turn out a little better than others, but I'm always happy with the end result.

I usually just find myself throwing a bunch of things together depending on what's in my fridge at the moment. For this recipe however, I actually did follow a recipe from the cookbook Plenty by Yotam Ottolenghi with just a few minor adaptations. I love his recipes and so wanted to actually follow one of them fairly closely to see his magic at work. I find that when I just do my own thing I can get stuck in a rut of the same flavor combinations, or at least very similar combinations of ingredients. Deferring to someone else from time to time can help inspire me to try out something new.

I kept this recipe pretty true to the original. I didn't have chives so used green onion instead. Added a bit of lemon zest at the very end to perk things up a bit, add a little brightness. I also used pomegranate vinegar instead of balsamic vinegar because I don't have any balsamic right now. This is a light and fresh salad; delicious, simple, healthy. Really exactly what I love. The sweetness of the tomatoes pairs perfectly with the creamy Gorgonzola and sharpness of the red onion. All the herbs really amp up the flavor adding even more freshness.

There are endless variations are possible on this basic theme. I would keep the tomatoes, onions and obviously the lentils, but could change up the cheese to anything nice and creamy, and can swap out the herbs for your favorite herb or whatever you have on hand. Add some spices, sauce, more roasted veggies. To really make it a filling meal you could add some chicken, or tofu on top depending on your preference. It could all go on top of a bed of greens as well to bulk it up and turn into more of a green salad. All wonderful, and I'm sure delicious, ideas.

 
 

Lentil Salad with Tomatoes and Gorgonzola
Adapted from Plenty by Yotam Ottolenghi
Ingredients
Oven-dried tomatoes:

  • 3 plum tomatoes
  • 4 sprigs of thyme
  • 1 1/2 teaspoons olive oil
  • 1 tablespoon pomegranate or balsamic vinegar
  • salt

Salad:

  • 1/2 small red onion, very thinly sliced
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 teaspoon salt
  • 2/3 cup (120 grams) French lentils
  • 1 1/2 tablespoons olive oil
  • 1 small garlic clove, crush
  • black pepper
  • 1 1/2 tablespoons chopped parsley
  • 1 1/2 tablespoons chopped green onion
  • 2 tablespoons chopped dill
  • 1 1/2 ounces Gorgonzola, crumbled
  • lemon zest (optional)

Directions
To make the oven-dried tomatoes. Preheat the oven to 275 degrees. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with parchment paper or aluminum foil. Arrange the thyme sprigs on top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with some salt. Roast for 1 1/2 hours, or until semi-dried. Discard the thyme and allow to cool slightly. 

Meanwhile, place the red onion in a medium bowl, pour over the vinegar and sprinkle with the sea salt. Stir, then leave for a few minutes so the onion softens a big. 

Place the lentils in a pan of boiling water (the water should come 1 1/4 inches above the lentils) and cook for 20-30 minutes, or until tender. Drain well in a sieve and, while still warm, add to the sliced onion. Also add the olive oi, garlic and some black pepper. Stir to mix and leave aside to cool down. Once cool, add the herbs and gently mix together. Taste and adjust seasoning. 

To serve, pile up the lentils on a large plate or bowl, integrating the Gorgonzola and tomatoes as you build up the pile. Drizzle the tomato cooking juices on top and serve. 
 

Carrot and Lentil Salad with Chickpeas and Feta

We had a potluck at work this past week which always gets me excited. The instant I hear about a potluck my mind goes into overdrive coming up with different options for what I might take. The first question is always, should I bring something savory or something sweet? My mind was filled with cupcakes, cookies, whoopie pies and macaroons, cinnamon rolls and brownies, but in the end I went with something savory this time. Since you never know what's going to show up at a potluck, it's always a good idea to bring something that you really like and wouldn't mind eating for lunch if the rest of the options are less than stellar. 

After a lot of thinking I decided to go with a lentil salad. Healthy, easy, and perfect to make ahead. In fact, this type of salad is actually better made ahead so it has time to sit overnight and let the flavors meld. A mix of both lentils and chickpeas sounded perfect along with some lightly roasted carrots, finished with feta and lots of lemon and herbs. Light and fresh and delicious. A definite winner and something to make again and again! 

For the carrots, I used my new gadget that I got for Christmas, a spiralizer! I have been eying them for so long, and this year my sister-in-law gave me one and it's been a lot of fun experimenting with. It was quick and easy to slice these carrots up into thin ribbons. I then roasted them for a short time to soften them up a bit, but not too long so that they started falling apart. It worked out really well for this salad. If you don't have a spiralizer you could either slice the carrots into thin matchsticks by hand, or do what I would do in that case and cut them into chunks and just roast for a lot longer until nice and tender. This would also work well in this salad. 

Don't skimp on the lemon and parsley, they're both key to a well balanced and fresh final product. It would be a little flat without them. And the feta, oh the feta, I could could add feta to just about everything I eat and be happy. It really makes this salad, and turns it into a full meal. Enjoy!

 
 

Carrot and Lentil Salad with Chickpeas and Feta
From Delectably Mine
Ingredients

  • 1 cup (200 grams) dried chickpeas
  • 1 cup (180 grams) dried green lentils
  • 4 large carrots, spiralized 
  • 1 green onion, sliced thin
  • 1/4 red onion, sliced thin
  • 1 lemon, zested and juiced
  • 1/3-1/2 cup olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ginger
  • 1-2 teaspoons honey
  • 4 ounces feta cheese
  • 1/2 cup chopped parsley

Directions: 
Cook both the lentils and the chickpeas in boiling water until tender. Drain and place in a large bowl.

While the legumes are cooking, preheat the oven to 425 degrees. Toss the carrots with a little olive oil and salt and roast for approximately 15 minutes until tender, yet still retain some bite and texture. Add the carrots to the bowl with the chickpeas and lentils. Add the green onion, red onion, lemon juice and lemon zest. Give everything a quick toss to combine. 

Preheat a small saucepan over medium-low heat. Add the olive oil and swirl around the pan. Add the garlic and let it cook for a minute or two until just starting to take on a little color. Watch it closely so it does not burn. Add the spices to the garlic oil and let them toast for 30-60 seconds until nice and fragrant. Remove pan from heat. 

Pour the oil and spice mixture over the salad, add the honey, and toss until everything is well combined. Let the salad cool slightly and then finish with the feta and parsley, tossing once again to combine everything. Can eat warm or at room temperature. The flavors improve as they sit so this is a good dish to make the night before and pull out of the fridge when ready. Let come to room temperature before eating. 

 

Sweet Corn Cakes with Tarragon and Cheese

Last week at the farmer's market I bought the last of the season's sweet corn. It was a bittersweet day, sweet corn season is one of my absolute favorites. But what to do with these last precious ears of corn? I decided that instead of grilling them up and throwing into my weekly meal prep that I would try something different and bake with them. I had seen this recipe for sweet corn cakes in the Ottolenghi cookbook Nopi a while back and thought they sounded so yummy, but would really want to use fresh, in season sweet corn to try it out. Well, this was my last chance so I dove right in. 

I only bought a couple ears of corn so had to make half the recipe, but that works out okay for me since I'm the only one at home. I did end up altering the spices and flavoring a little bit based on my preferences and what I had at home. I have no doubt the recipe as written is amazing, but my little changes worked well for me and I thought the end product turned out amazing! The smell of these little cakes baking was absolutely wonderful, cheesy, buttery and herb-y! A fitting end to the sweet corn season for another year.  

Since I made these to eat for breakfast instead of as a side to a meal I decided to use a little less onion and garlic. And while I did alter some of the spices I think that the tarragon is a must! A unique but wonderful flavor. Sadly I didn't have any feta which would have been amazing, but did have some local raclette style cheese from the farmer's market that I knew would be delicious so used that instead. Thanks to Hickory Knoll Farm for the wonderful cheese; it was perfect! Cheesy, sweet, savory and incredibly tender. The texture is very moist and almost souffle-like. For something a little different than the traditional corn muffin, give these little corn cakes a try and be ready to be amazed! This is really truly "corn bread". 

 
 

Sweet Corn Cakes with Tarragon and Cheese
Adapted from Nopi by Yotam Ottolenghi
Ingredients

  • 2 ears corn
  • 1 tablespoon minced red onion
  • 1/2 small clove garlic
  • 1/4-1/2 teaspoon fennel seed
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground sumac
  • 1/8 teaspoon ground coriander
  • Fresh tarragon
  • 1/2 teaspoon baking powder
  • 2 1/2 tablespoons (1 1/4 ounces) melted butter
  • 3/4 teaspoon salt
  • Black pepper
  • 1 egg, separated
  • 1 tablespoon whole wheat flour
  • Raclette, feta or another favorite cheese

Directions
Preheat the oven to 400 degrees. Grease the 6 muffin tins very well with butter and line with squares of baking parchment, buttering the parchment as well. 

Lay the corn cobs flat on a cutting board and use a large sharp knife to shave off the kernels – you should have about 250 grams total (I used 2 large ears and I had quite a bit more than 250 grams, I only ended up using about 3/4 of the kernels). 

Discard the cob and transfer the kernels to a food processor, along with the onion and garlic. Pulse for 3–4 seconds, until the mixture is roughly processed but has not turned to a wet purée

Add the fennel seeds, cumin, coriander, sumac, tarragon, baking powder, butter and egg yolk, along with 1 1/2 teaspoons of salt and a very good grind of black pepper. Blitz a few more times, to combine – some of the corn kernels will still be whole – then transfer to a medium bowl. Fold the flour in by hand and set aside

Place the egg white in a separate small bowl and whisk to form firm peaks. Fold a third of the whites gently into the corn mixture. Once it has incorporated, continue with the next third and then the next

Once fully incorporated, divide the mixture between the muffin tin and insert a chunk of cheese into the center of each. Push it halfway down the corn mixture – the cakes will puff up around the cheese when they cook

Bake for 25–30 minutes, until the cakes have risen and are golden and fluffy. Remove from the oven and set aside for 10 minutes before lifting them out of the tray

Gratin of Zucchini, Rice and Corn with Cheese

I was browsing through my Instagram feed earlier last week when I came across a photo for a zucchini rice casserole that for whatever reason just called to me. I went online to find the recipe and was happy to see that it was a very simple and a very healthy recipe. So when I went to the farmer's market on Saturday I picked up two large zucchini so I could whip this dish up over the weekend. I am a huge zucchini fan and usually end up just slicing it up into rounds or spears and grilling it. I liked that this dish gave me something else that I could do with zucchini if I am feeling ambitious. Not that it's a difficult dish by any means, but it's slightly more involved than slicing and grilling!

Of course, I couldn't leave the recipe alone so I decided to add my own twist and add in some freshly picked sweet corn that I also picked up at the farmer's market. I think zucchini + corn is one of the best late summer combos so I couldn't pass it up. I think it was a brilliant addition to the gratin! The tender zucchini mixed with the juicy and sweet corn is fantastic along with some salty parmesan and a couple little pats of butter. Fresh, healthy and delicious, this is a great late-summer winner!

On the blog where I got the recipe she used brown rice in this gratin as opposed to the white rice which is what the original recipe that she used called for. I went with the brown rice as well and parboiled it for 8 minutes as she said. I found that in the finished dish the rice was not quite tender so I would recommend upping the length of the parboil to 10-12 minutes, or alternatively, baking the casserole longer overall. I ended up baking it for 35 minutes and there was still quite a bit of liquid left over when I dug in. This extra liquid did not detract from the delicious flavors, but if you are looking for a finished product with less moisture I would bake it longer and/or add less liquid prior to baking.

 
 

Gratin of Zucchini, Rice and Corn with Cheese
Adapted from Sprouted Kitchen
Ingredients

  • 2 1/2 pounds zucchini or other summer squash
  • 2 ears corn
  • 1/2 cup short grain brown rice 
  • 1/2 onion, sliced thin
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 2 tablespoons whole wheat flour
  • about 2 1/2 cups warm zucchini juices
  • 3/4 cup grated parmesan cheese 
  • salt and pepper to taste

Directions
Shred the zucchini in a food processor or with a box grater, toss with a heaping teaspoon of salt and drain in a colander. Reserving the juices. Meanwhile drop the rice into boiling salted water, bring rapidly back to a boil for 10-12 minutes; drain and set aside. Preheat the oven to 400'.

Cut the kernels off of the ears of corn. In a large oven-proof frying pan melt 1 tablespoon of the butter. Add the corn, salt and pepper and cook over medium high heat until starting to brown. Remove corn from pan and set aside. 

Return the frying pan to heat. Add the 2 tablespoon olive oil and cook the onions with a little salt for 15-20 minutes, or longer, until tender and translucent and starting to brown. Stir in the grated and dried zucchini and the garlic. Let sit without stirring for a few minutes to start browning some of the zucchini. Then, toss for about 5 minutes until the zucchini is almost tender. Add the corn back to the pan. Sprinkle in the flour, stir over moderate heat for a minute and remove from the heat. 

Gradually stir in the 2-2 1/2 cups warm liquid (zucchini juices). Put the pan over moderately high heat and bring to a simmer, stirring. Remove from the heat again, stir in the blanched rice, 1/2 cup of the grated parmesan and 1 tablespoon butter. Taste carefully for seasoning and add more salt and pepper if needed. 

Transfer frying pan to oven. Bake until the gratin is bubbling, top is browned and appears most of the liquid has absorbed, approximately 35-40 minutes, sprinkling with additional parmesan in the last 5 minutes if desired.

Herb Salad with Edamame and Barley

I don't know about you, but every so often I end up with a ton of herbs in my fridge that I keep meaning to use but for whatever reason I haven't been able to get too. This is especially a problem if I'm also going out of town for a little while and need to use these herbs up before leaving. I absolutely hate throwing herbs away, so I usually come up with some way to use up a big chunk of them all at once.  Some of my favorite quick options for preserving herbs include making pesto with whichever herb(s) I have and then freezing it for later, or even just chopping them up finely, placing them in ice cube trays, covering with water and freezing. Not as good as fresh herbs, but great in a pinch! 

Recently however I was headed out of town and wanted to use up my herbs quickly without having to freeze them, my freezer was a little full and I didn't want to add to it. I decided to make an herb salad, my own little spin on tabbouleh I guess you could say. I kind of eye-balled everything, there is no need to be exact in these situations. Below is my approximate measure of what I used, but you can scale up or down depending on what you have and what you need to use up. Let your imagination go wild!

For the grain in this salad I used hull-less barley from Bob's Red Mill, but you can use whatever whole grain you like; quinoa, brown rice, or wheat berries would all be wonderful. I like the chewiness of the hull-less barley which is very similar to wheat berries, but any whole grain will do. I also added in some shelled edamame that had been floating around my freezer for a while. I figured I mind as well clean something out of the freezer as well as long as I was at it! The edamame was perfect with the fresh herbs and hearty barley. Regardless of the herbs and grain you use you're sure to end up with a fresh and healthy salad that can really clean out that fridge when need be!

 
 
 
 

Herb Salad with Edamame and Barley
From Delectably Mine
Ingredients

  • 1/4 cup hull-less barley
  • 1 bunch parsley, chopped fine
  • 1/2 bunch cilantro, chopped fine
  • 3-4 green onions, sliced thin
  • 1 cup shelled edamame
  • Your favorite vinaigrette 

Directions
Place barley in a small stockpot. Add water to cover and a pinch of salt. Bring pot to boil, reduce heat to simmer and let cook until barley is tender, 30-40 minutes. 

Meanwhile, chop up your parsley, cilantro and green onions and add to a medium sized bowl. Defrost edamame and add to the bowl of herbs. 

When barley is cooked, drain excess water and add the barley to the bowl as well. Add vinaigrette, a few spoonfuls at a time, tossing between each addition, until the salad is dressed to your liking. Add additional salt or pepper if needed. Eat immediately or let sit for a few hours for the flavors to meld. 
 

Roasted Cauliflower and Lentil Salad with Lemony Tahini Dressing

This is a salad that I actually made a few months ago and am now getting around to posting about. Just because it took me a little while to post it though does not mean that it wasn't a fantastic salad. I had been looking for a hearty winter salad to bring to a family gathering. I wanted something seasonal but not the typical cranberry walnut apple salad or Brussel sprout and butternut squash salad. These are all absolutely delicious, but I was in the mood for something a little different. 

The recipe caught my eye because it used cauliflower, which I love, that is roasted with some of my favorite spices and topped with a creamy and lemony tahini dressing that is simply scrumptious. A few lentils are thrown in to add heartiness, some dried fruit, toasted nuts, and red onion finish the whole thing off. It came together beautifully, the perfect combination of flavors and textures, a perfect winter salad. 

Since I was serving this salad to a group of people that have some food intolerances, including dairy, I didn't worry about adding any cheese, but I have no doubt that a little crumbled feta would really be amazing in this recipe. This recipe was made as a side dish, but it also makes a great complete meal. With the lentils for protein mixed with the vegetables, fruit and nuts and a nice tahini dressing it really has everything you need. 

 
 

Roasted Cauliflower and Lentil Salad with Lemony Tahini Dressing
Adapted from Foolproof Living
Ingredients
For the salad:

  • 1 medium-sized head of cauliflower, cut into small florets
  • 3-4 tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper 
  • 1/2 cup uncooked green lentils
  • 3/4 cup sliced almonds
  • 10-12 Medjool or 8-10 prunes, sliced thin
  • 1 small red onion, sliced thinly into half moon slices
  • 2-3 cups of mixed greens or chopped green lettuce, rinsed
  • Flat leaf parsley or cilantro for garnish, optional

For the tahini dressing:

  • 1/4 cup tahini
  • 1 1/2 tablespoons honey
  • juice of a lemon, freshly squeezed
  • 2-4 tablespoons of water thin (or more based on the consistency you prefer)
  • 1/2 teaspoon zat'ar seasoning
  • Salt and pepper

Directions
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Place the cauliflower florets in a large bowl. Whisk together the oil and spices. Pour over the florets. Give it a large stir making sure that most of the florets are covered with the mixture. Distribute them evenly on the baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and beginning to brown. Remove from oven and set aside to cool.

Place lentils in a small pot and cover it with 2 cups of water. Bring it to a boil and let it simmer for 20-25 minutes until tender. Drain and discard the water. Set aside to cool.

Meanwhile, reduce the oven temperature to 350 degrees. Spread the sliced almonds on a baking sheet and toast for 8-10 minutes in the oven, gently tossing them hallway through. Keep an eye on them as they can burn easily. Take them out of the oven and let them cool on the kitchen counter.

In the mean time, make the tahini dressing by whisking all the tahini dressing ingredients in a bowl. To assemble: Place the greens in a large salad bowl. Add in the roasted cauliflower, lentils, almonds, dates, and red onion slices. Drizzle it with the tahini dressing. Gently toss it while making sure that the dressing is distributed evenly within the salad.

Roasted Potato Salad with Mustard Vinaigrette

As I mentioned a

few days ago

, last Sunday we had a little party for my mom's 60th birthday. Lara and I were in charge of the food, and we decided on a salad bar with all the fixings. On top of the do-it-yourself bar, we wanted a few pre-made salads as well. After scouring the internet, we finally settled on two recipes. A pasta salad as well as this roasted potato salad. I don't make potato salads often, so I was excited for the opportunity to give this recipe a try. I am a huge mustard fan, so the idea of a mustard vinaigrette on my potato salad sounded wonderful. 

At the farmers market the day before the party, I found the most beautiful display of baby potatoes; yellow, red and purple. They were absolutely gorgeous, just the thing for this wonderful salad. It's a simple salad, but full of freshness from the basil and scallions, and wonderful variations in texture from the creamy potatoes to the raw walnuts. Topped with the delicious mustardy vinaigrette, this was my definition of a perfect potato salad.

Here are a few pictures from the rest of the party. Lots of toppings options to let everyone make their own salad. We had chicken, ham, chickpeas, mushrooms and lost of different vegetables, grilled corn, cucumbers, carrots, radishes, onions, tomatoes, etc. A few cheese options and two dressings, a homemade ranch, and a lemony vinaigrette, topped it all off. There was a bread basket with whipped honey butter, a fruit salad, and of course, dessert! Check out

this

post to read about the absolutely fantastic cupcakes! All in all it was a great party, and a wonderful way to celebrate the best mom on her extra special day! 

A look at the salad bar options

The Van Zee girls, all looking good!

Pasta salad, potato salad, fruit salad and the bread bowl!

Roasted Potato Salad with Mustard Vinaigrette

Adapted from 

Food52

Ingredients

Salad

  • 4 pounds mixed marble potatoes, or other small potatoes
  • 1 cup walnuts, toasted and roughly chopped
  • 1 bunch basil, leaves torn into bite-sized pieces
  • 1 bunch scallions, white and green parts thinly sliced crosswise

Vinaigrette

  • 2 cloves garlic, peeled
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons roasted walnut oil (is probably fantastic, but I didn't have any!)
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Directions

Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.

Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).

Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.

Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.

When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.

Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.