(click to enlarge)Roasted Potato, Asparagus, and Strawberry Salad
Serves 6.
2 medium sized yukon gold potatoes, thinly sliced
1 bunch of asparagus
12 oz. strawberries, thinly sliced
1 small bunch of spinach
6 hefty handfuls of mixed salad greens
1 small bunch of fresh thyme
5 cloves of garlic
Olive oil
Red wine vinegar
Honey Dijon mustard
Salt
Pepper
Preheat oven to 375F.
Blend olive oil and garlic until smooth. Thinly coat potato slices in garlic-oil mixture and lightly salt and pepper. Arrange on a small baking sheet lined with aluminum foil. Place 5 or 6 sprigs of thyme on top. Bake for 40 minutes. If potatoes are still too firm, bake for 5-10 minutes longer.
In a pot, bring to a boil 7 cups of water, lightly salted. Cut ends off of asparagus and discard ends. Cut the remaining stalks in half. Prepare a big bowl of ice water. Place asparagus pieces into the boiling water. Cook for 4 minutes. Then, immediately transfer asparagus using a pasta spoon or tongs into the ice water to maintain the vegetables' bright green color. Place bowl with veggies into the fridge. Drain after 10 minutes.
To prepare the dressing, stir together 4 TB red wine vinegar, 4 TB olive oil, 2 TB honey Dijon mustard, and 1 teaspoon of minced fresh thyme in a separate bowl. Combine spinach, salad greens, and strawberry slices with salad dressing prior to serving. Serve with potato slices and asparagus on top.
