glitter & ganache

Salad is for rabbits says the (mostly) vegetarian.
But not THIS salad.

This salad packs a punch of potatoes and really sticks to your ribs.
And it’s got heart. (har har) Okay, that was bad. Keep reading.

I’ve spent years failing to convince myself that salad is good for me and I like it, but it just took one afternoon in Paris (isn’t that always the trick?) to sell me on the glories of gussied up greens.

And if the cheesy toast and potatoes still don’t convince you, I’ve sweetened the deal with a little chocolate balsamic vinaigrette.

Salad Paysanne (ish) + Chocolate Balsamic Vinaigrette
serves 4

Ingredients for the salad:
1 head butter lettuce
20 asparagus stalks
5-6 medium yellow potatoes
2 large beets
1 small round soft goat cheese
baguette
2 sprigs rosemary
2 cloves garlic
1 tablespoon butter
olive oil
salt
pepper

Ingredients for the dressing:
3 tablespoons good/thick balsamic
3/4 cup olive oil (I used half Meyer Lemon Olive Oil/half plain)
1 teaspoon dijon
1 small shallot
1 clove garlic
10 feves dark chocolate (maybe an ounce?)
salt
pepper

Directions:
1. Melt chocolate in a small pan, and mix with balsamic, olive oil, dijon, and finely chopped garlic/shallot. Season with salt/pepper and let cool in refrigerator.
2. Pre-heat oven to 350 degrees. The roasting order is: Beets, Potatoes, asparagus.
3. Drizzle beets with olive oil, salt, and pepper and wrap in foil before you pop them in the oven for about 45 minutes (or until tender).
4. Chop potatoes and toss in a roasting pan with butter, rosemary, coarsely chopped garlic and a healthy splash of olive oil. Roast until potatoes are tender, about 25 minutes, then pop in the broiler for another 2 minutes to get crispy!
5. Place asparagus on a cookie tray, drizzle with olive oil, salt and pepper and roast for 15 minutes (or until asparagus is no longer crunchy, but still firm)
6. Dressing will be thick when you pull it out of fridge- just add a little water until it’s a nice pourable consistency and toss it with the butter lettuce.
7. Finally, smear some goat cheese on slices of baguette and toss in the broiler until melted. Don’t walk away though- it only takes a minute to melt!
8. Pile all your roasted veggies + cheesy toast on top of the lettuce and serve immediately.

I love to make a meal of this salad and it’s always a big hit with company too!
Feel free to roast up whatever is in your fridge, and add yummy extras like egg, avocado or nuts too.

Whatever it takes to get yo’ greens, right?!