John Myers
Ingredients for 2 servings:
- 4 m.-sized potatoes
- ½ small cauliflower
- 1 romaine lettuce heart(s)
- 3 tbsp oil
- n. B. Salt and pepper from the mill
- 1 small onion(s), red
- 2 parts vinegar, e.g. B. Condimento bianco
- 1 part oil
- 1 pinch of salt
- e.g. kernels, roasted or nuts
- e.g. pomegranate seeds
- e.g. feta cheese
- n. B. Bacon
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
vegan, vegetarian or for omnivores
Mix 2 parts vinegar, 1 part oil, onions, and salt to make a salad dressing and let it simmer. I use about 3-4 tablespoons of white wine and a good tablespoon of oil. Peel the potatoes and cut them lengthwise into wedges. Divide the cauliflower into small florets. Toss the cauliflower and potatoes well with the oil, salt, and pepper and bake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes. The potato wedges should be cooked through, and the cauliflower should still be crunchy. Turn 2-3 times during cooking. Trim the romaine lettuce and cut it into bite-sized pieces. Mix the cooked vegetables well with the dressing and salad. If you like, sprinkle the salad with pomegranate seeds and/or toasted seeds or nuts. Up to this point, the recipe is vegan; sprinkled with crumbled feta cheese, it’s vegetarian. Omnivores can sprinkle crispy fried bacon over the salad. The cooking time is only a guideline and may vary depending on the oven, quality and size of the vegetables.
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