Baby romaine & pan fried cumin potato salad with some salad elementals
Hello Alaska sunshine! Spring is here and we are gaining light each day, so let’s eat salad! Despite the long days, we still rely on last summer’s veggies from the farmers markets and our local grocery stores. I am going to kick the salad theme off with a quick, comfort salad that uses ingredients you may have at home. It is one of my favorite winter/spring salads. The potatoes add texture, meatiness, and a unique flavor since they are pan fried in butter and tossed with ground cumin.
This is a perfect example of a unique salad. Unique salads require some elemental ingredients and tools. The elementals of salad making include how to make salad dressings, what types of greens to use, and when to add creaminess. When I talk about salad elementals, I am referring to things I make and store to use later in salads, dressings, and other recipes. This post touches on some my salad creating process; the next few posts will show you how to make and use key ingredients that you fun and fresh flavors into your food.
To make four generous portions, gather the ingredients below:
10-12 small potatoes
1/2 cup diced onions
2-3 heads baby romaine lettuce (or 1.5 large romaine heads)
2-3 tablespoon butter
2 teaspoon ground cumin
dash of cayenne pepper
1/2 cup coarsely grated parmesan cheese
kosher salt
fresh black pepper
Start by popping the 10-12 fingerling or small potatoes into the microwave for one minute to give them a tiny bit of tenderness before slicing them a quarter-inch thick. You should have about two cups of sliced potatoes. Now melt two tablespoon of butter in a skillet over medium heat, add one tablespoon of fermented garlic if you like, and toss the sliced potatoes and chopped onions into the skillet. Occasionally stir the potatoes gently, trying not to break them, adding an additional tablespoon of butter as needed to avoid the potatoes sticking to the pan. Cook for about 8-10 minutes until the potatoes are cooked through and a bit crunchy and the onions are done. Turn off the heat and toss the potatoes with two teaspoons of ground cumin, a dash of cayenne pepper, and quarter teaspoon of kosher salt. Let cool.
Tear two heads of baby romaine into a bowl. Once the potatoes have cooled, add them to the salad bowl. Coarsely grate a quarter cup of parmesan cheese into strips with a vegetable peeler. Give the salad a few grinds of fresh black pepper and toss with French vinaigrette until the lettuce is lightly coated (should use about a third of the salad dressing). Top the salad with colorful radish sprouts, which are simple to make a home. Serve with crusted bread and your favorite soup, protein, or stew.
Some thoughts on salads
Good salads can use raw and cooked vegetables (just like we used potatoes in the salad above), beans, rice, nuts, and fruit. I begin my salad thinking by peaking in the garden, fridge, freezer, and pantry. It all depends on the season and what I have on hand. But I always have parmigiano cheese, fermented garlic, preserved lemons, a variety of oils and vinegars, and some variety of veggies.
Some cultures use more cooked veggies in salads, others focus on raw veggies. I love to use a combo of textures and flavors. I often use fermented garlic to sauté veggies and throw minced preserved lemon into salad dressings to give it a lemony edge that differs from fresh lemon.
Making your own salad dressing is a must in my book. It is easy. The little effort required makes any green salad a winner. A little jar of homemade vinaigrette is worth its weight in gold.
As the summer approaches, I will be cooking and making salads, pickles, and fermented veggies to add to salads. My plan is to keep sharing my ideas and recipes with you. I hope you will keep coming back for more tips, techniques, and ideas.
Enjoy!