Mixed Greens with Potato Croutons and Tarragon Dressing

Mixed Greens Salad with Potato Croutons and Tarragon Dressing Recipe

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

This Mixed Greens with Potato Croutons and Tarragon Dressing recipe is a delightful combination of fresh greens, crispy potato croutons, tangy goat cheese, and a flavorful tarragon dressing. It's a perfect dish for a light and refreshing meal.

History

This recipe is a modern twist on a classic salad, combining traditional ingredients with a unique flavor profile. The combination of mixed greens, potato croutons, and tarragon dressing creates a harmonious blend of textures and flavors that is sure to please your taste buds.

Ingredients

9 cups gourmet or mixed salad greens (such as romaine, arugula, watercress, mâche)
3 tsp goat cheese

Potato croutons

0.25 cup olive oil
0.33 cup very thinly sliced red bell pepper
1 small white onion, very thinly sliced
1 tbsp balsamic vinegar
0.5 tsp crushed fennel seeds
0.5 tsp seasoned salt
dash of ground red pepper
1 lb (454 g) yellow Finn or idaho potatoes, scrubbed

Tarragon dressing

0.5 cup raspberry vinegar
2 tbsp minced shallot
1 tbsp freshly squeezed lemon juice
0.5 cup olive oil
1 tbsp chopped fresh tarragon
1 tsp honey

How to prepare

To make the croutons, start by preheating the oven to 400°F (204°C).
Rub 2 cookie sheets with 2 tbsp of olive oil.
In a medium bowl, mix together the red pepper, onion, vinegar, remaining olive oil, fennel seeds, salt, and ground red pepper.
Slice the potatoes very thin by hand or with an adjustable blade slicer, if available, and add them to the mixture of red pepper, onion, and fennel.
Toss well to ensure all the flavors of the seasonings, onions, and peppers are incorporated.
Spread the mixture of red pepper, onion, fennel, and potato onto the cookie sheets and bake for 15 minutes.
Turn them over and bake for an additional 5 to 15 minutes, until the potatoes become crisp and the edges are browned.
In a medium bowl, whisk together the dressing ingredients until the honey is dissolved and everything is thoroughly mixed.
Pour 0.33 cup of the dressing over the greens and toss thoroughly.
Arrange the salad on 6 plates, then crumble 0.5 tsp of goat cheese over each salad.
Garnish with equal portions of the baked potato crouton and red pepper onion medley.
Pour the remaining dressing into a small bowl and serve it at the table.

Variations

Substitute the goat cheese with feta or blue cheese for a different flavor profile.
Add grilled chicken or shrimp for a protein boost.

Cooking Tips & Tricks

Be sure to slice the potatoes very thin to ensure they crisp up nicely in the oven.

- Toss the potato croutons halfway through baking to ensure even cooking.

- Make sure to thoroughly mix the dressing ingredients to ensure a well-balanced flavor.

Serving Suggestions

This salad can be served as a light lunch or as a side dish with grilled chicken or fish.

Cooking Techniques

Baking

- Whisking

Ingredient Substitutions

Use any type of mixed greens you prefer.

- Substitute the raspberry vinegar with red wine vinegar or apple cider vinegar.

Make Ahead Tips

The potato croutons can be made ahead of time and stored in an airtight container until ready to use.

Presentation Ideas

Arrange the salad on a large platter and top with the potato croutons and goat cheese for a beautiful presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator. The potato croutons may lose their crispiness when reheated, so it's best to enjoy them fresh.

Nutrition Information

Calories per serving

Calories per serving: 320

Carbohydrates

Carbohydrates: 23g

Fats

Total Fat: 24g

Saturated Fat: 4g

Proteins

Protein: 4g

Vitamins and minerals

Vitamin A: 45%

Vitamin C: 70%

Iron: 10%

Calcium: 6%

Alergens

Contains: Dairy

Summary

This Mixed Greens with Potato Croutons and Tarragon Dressing recipe is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Mixed Greens with Potato Croutons and Tarragon Dressing recipe is a delicious and nutritious dish that is perfect for a light and refreshing meal. The combination of flavors and textures makes it a standout dish that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Mixed Greens with Potato Croutons and Tarragon Dressing. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend, Mrs. Jenkins. She was known in our small town for her culinary skills, and I always looked forward to our cooking sessions together.

As we sat in her cozy kitchen, sipping on tea and chatting about life, Mrs. Jenkins suddenly got up and rummaged through her collection of cookbooks. She pulled out an old, weathered book and flipped through the pages with a smile on her face.

"Ah, here it is," she said, pointing to a recipe for Mixed Greens with Potato Croutons and Tarragon Dressing. "This is one of my favorite salads to make. Would you like to learn how to make it?"

I eagerly nodded, excited to learn a new recipe from my friend. Mrs. Jenkins patiently guided me through the steps, teaching me how to prepare the mixed greens, crisp up the potato croutons, and whip up the tangy tarragon dressing. I was mesmerized by her skill and expertise in the kitchen, and I soaked up every detail she shared with me.

After we finished making the salad, Mrs. Jenkins plated it beautifully and we sat down to enjoy our creation. The flavors burst in my mouth with each bite, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I made the Mixed Greens with Potato Croutons and Tarragon Dressing countless times for family gatherings, potlucks, and dinner parties. Each time I made it, I thought of Mrs. Jenkins and the wonderful memories we shared in her kitchen that summer day.

As I continued to hone my cooking skills and explore new recipes, I also learned to make variations of the salad. Sometimes I would add roasted vegetables or grilled chicken to make it a heartier meal. Other times, I would experiment with different herbs and spices to elevate the flavors even more.

One of my favorite memories involving this recipe was when my grandchildren came to visit during the holidays. They were always eager to help me in the kitchen, and I loved passing down my knowledge and passion for cooking to them.

On one particular visit, I taught my grandchildren how to make the Mixed Greens with Potato Croutons and Tarragon Dressing. They eagerly chopped the vegetables, tossed the greens, and whisked the dressing with such enthusiasm. As we sat down to enjoy our meal together, I couldn't help but feel a sense of pride and joy as I watched my grandchildren savoring the salad that had become a part of our family tradition.

As the years passed and my grandchildren grew older, they continued to make the Mixed Greens with Potato Croutons and Tarragon Dressing on their own. It warmed my heart to see them carry on the tradition and share the recipe with their friends and loved ones.

Now, as I sit in my kitchen, reflecting on the memories and experiences that have shaped my love for cooking, I am grateful for the recipe that started it all. The Mixed Greens with Potato Croutons and Tarragon Dressing will always hold a special place in my heart, reminding me of the joy and connection that food can bring to our lives.

And so, as I continue to cook and experiment with new recipes, I carry with me the lessons and memories I have gathered over the years. Each dish I create is a testament to the love, friendship, and tradition that have been passed down through generations – a legacy that will live on in the hearts and kitchens of those who come after me.