The Accidental Salad

Warm Salad

For Meatless Monday this week, the Everyman was out of town on business, but flying home late that night.

I promised him I would set a plate aside for him, so the obvious question became what could I make that would keep relatively well for an indeterminate period of time?

After pondering for a little bit, I recalled 2 things.  One was the warm potato salad that we both loved at last year’s Outstanding In The Field dinner and the other was a potato and bean salad that I tested while reviewing Earth To Table.  I couldn’t remember much about either, except that a) they were warm, b) they both contained potatoes and c) they came with light, yet creamy dressings.

Given that I was in no mood to excavate my way through the stacks of cookbooks in my house to find Earth To Table (you know you have too many books, when…) I decided to improvise.

Both dishes used fingerlings but I didn’t have any, so instead I cubed a few yukon golds and quartered some shallots and tossed them in some coffee olive oil, then roasted in the oven for an hour.  When they were getting close to being done I melted a little high milkfat artisan butter in a pan until it foamed, then quickly sauteed half a pound of chopped asparagus until it turned emerald, then left it to get slightly blistered and browned.  Removing the pan from the heat, I sprinkled close to half a cup of freshly shelled peas in and let the residual heat of the pan turn them bright green, too.  Next I combined all the veggies in a bowl and tossed with a simple white wine dijon vinaigrette made puckery tart by the addition of a splash of barley vinegar.

By this time the Everyman had arrived home, begging off on the offer of much dinner because of his flight related loss of appetite.

And then he ate 3 bowls of this salad.  Kids, I think we have a winner.

Until next time…

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