Mixed Green Salad with Tarragon Dressing
Preheat the oven to 400°F .
Rub 2 cookie sheets with 2 tbsp. of the olive oil. Mix the red pepper, onion, vinegar,
remaining olive oil, fennel seeds, salt, and ground red pepper together in a medium bowl.
Slice the potatoes very thin by hand, or with an adjustable blade slicer, and then add them
to the red pepper, onion, fennel mixture. Toss well to incorporate all the flavors of the
seasonings, onion and peppers. Spread the mixture onto cookie sheets and bake for 15
minutes. Turn them over and bake for 5-15 minutes more, until the potatoes become crisp
and the edges are browned.
Whisk the dressing ingredients in a medium bowl until the honey is dissolved and
everything is thoroughly mixed.
Pour 1/3 cup of the dressing over the greens and toss thoroughly. Arrange on 6 salad
plates, and then crumble ½ tsp. goat cheese over each salad. Garnish with equal portions
of the baked potato crouton medley. Pour the remainder of the dressing into a small bowl
and pass at the table.
- ½ cup raspberry vinegar
2 tbsp. minced shallot
1 tbsp. freshly squeezed lemon juice
½ cup olive oil
1 tbsp. chopped fresh tarragon
1 tsp. honey
9 cups mixed salad greens
3 tsp. goat cheese
Preheat the oven to 400°F .
Rub 2 cookie sheets with 2 tbsp. of the olive oil. Mix the red pepper, onion, vinegar,
remaining olive oil, fennel seeds, salt, and ground red pepper together in a medium bowl.
Slice the potatoes very thin by hand, or with an adjustable blade slicer, and then add them
to the red pepper, onion, fennel mixture. Toss well to incorporate all the flavors of the
seasonings, onion and peppers. Spread the mixture onto cookie sheets and bake for 15
minutes. Turn them over and bake for 5-15 minutes more, until the potatoes become crisp
and the edges are browned.
Whisk the dressing ingredients in a medium bowl until the honey is dissolved and
everything is thoroughly mixed.
Pour 1/3 cup of the dressing over the greens and toss thoroughly. Arrange on 6 salad
plates, and then crumble ½ tsp. goat cheese over each salad. Garnish with equal portions
of the baked potato crouton medley. Pour the remainder of the dressing into a small bowl
and pass at the table.
- From: The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit, by Andrew
Weil and Rosie Daley
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