Since I was away on my
birthday this year, I had some of my friends over for a little get together at
Wes’s place a week or so before we headed East.
The older I get, the
less I feel the need to celebrate my own birthdays. So I was really trying to
get attendees to think of the party as more of a welcome spring type get
together and less of an Angela is getting one year older party.
But my wonderful
friends pretty much ignored me and managed to make me feel really special for
my birthday (I really am the luckiest lady).
My personal favorite
new addition is this New Food Tuesday pillow from Lish. It was just in time for
NFT’s fourth birthday!
We celebrated this little
blogger milestone the best way we know how. Cooking and eating with friends and
loved ones.
This is a quirky
little salad fitting of a celebration. It is equal parts hearty and refreshing.
And is an unexpected crowed pleaser.
You will need…
3 leeks, white and
light green parts halved lengthwise
1 lb baby yucon gold
potatoes, halved
2 hardboiled eggs,
thinly sliced
4 cups mixed greens
¼ cup olive oil plus 2
tablespoons
1 tablespoon whole
grain mustard
2 tablespoons red wine
vinegar
Salt and pepper to
taste
Start by preheating
your oven to 425 degrees F.
Drizzle the leeks and
potatoes with 2 tablespoons of olive oil and season well with salt and pepper.
Lay the leeks and
potatoes flat side down until the leeks are starting to brown and are tender. About
20 minutes.
Remove the leeks from
the oven and set them aside to cool so you can handle.
Continue cooking the
potatoes until they are golden brown. About 10 to 20 more minutes.
In a mason jar or
bowl, whisk together the remaining olive oil, mustard, vinegar and season well
with salt and pepper.
Drizzle the dressing
over the mixed greens and lay them out on a platter.
Chop up the leeks into
bite sized pieces and top the greens with leeks, potatoes and egg.
Serve warm or chilled.
Love and Beer Floats
Angela
Roasted Leek and Potato Salad
3 leeks, white and
light green parts halved lengthwise
1 lb baby yucon gold
potatoes, halved
2 hardboiled eggs,
thinly sliced
4 cups mixed greens
¼ cup olive oil plus 2
tablespoons
1 tablespoon whole
grain mustard
2 tablespoons red wine
vinegar
Salt and pepper to
taste
Start by preheating
your oven to 425 degrees F.
Drizzle the leeks and
potatoes with 2 tablespoons of olive oil and season well with salt and pepper.
Lay the leeks and
potatoes flat side down until the leeks are starting to brown and are tender. About
20 minutes.
Remove the leeks from
the oven and set them aside to cool so you can handle. Continue cooking the
potatoes until they are golden brown. About 10 to 20 more minutes.
In a mason jar or
bowl, whisk together the remaining olive oil, mustard, vinegar and season well
with salt and pepper.
Drizzle the dressing
over the mixed greens and lay them out on a platter.
Chop up the leeks into
bite sized pieces and top the greens with leeks, potatoes and egg.
Serve warm or chilled.
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