Relatively Well-Adjusted Salad

In my pantry today:

  • 2 small heads “artisan lettuce”
  • 1 large slicing tomato
  • 1/2 small onion
  • 2/3 c feta cheese
  • 6 small red potatoes
  • 2 tsp olive oil
  • 1 tsp salt
  • 1 clove garlic
  • 1/4 c olive oil
  • 1/4 c red wine vinegar
  • 1/4 tsp sesame oil
  • 1.5 tsp blackberry preserves
  • 1/2 tsp garlic paste
  • 1/2 tsp Greek seasoning

This will be the kind of pretty damn shame that comes with the camera disconnect — how aesthetically pleasing I could make a photo of a salad! The cacophony of colors and textures! And a salad with potatoes, now! I mean, that is both delicious and visually appealing… just take my word. Or click here for another happy salad with potatoes I done diddly made.

Scrub and poke the taters and rub each with olive oil and salt. Before individually wrapping each in foil, throw in a sliver or three of fresh garlic. Bake at 300° for too long until they’re soft to the fork. Split each open and arrange on lettuce, tomatoes and onion. Top with the above sweet sesame vinaigrette and feta cheese, then prepare yourself for a salad without a tutu on. 5 spoons!

 

 

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