This is one of my favorite weekend dinners, and such a great concept! Todd English takes a roasted Idaho potato, and stuffs it with a delicious watercress salad. For folks eating a lot of salad (me!) this is something a little bit different to break up the monotony.
"My Favorite Baked Potato Salad" by Todd English, from The Olives Table cookbook:
Ingredients:
4 Idaho potatoes
1 T olive oil
1 t. kosher salt
1 t. black pepper
1 small bunch watercress, washed, dried and ripped up into bits
1 cucumber, sliced
1 and 1/2 c. green beans, blanched in boiling water for 2 minutes
1 sm. red onion, thinly sliced (I use less, probably 1/2 onion)
1 Belgian endive, sliced up
Dressing:
2 T good olive oil
1/3 c. chopped walnuts
2 T fresh lemon juice
2 T balsamic vinegar
3/4 crumbled good blue cheese
Preheat oven to 400. Rub potatoes with olive oil and season with salt and pepper, prick them with a fork, then roast in the oven until tender (right on the rack), about 40 minutes-1 hour.
Make salad....toss watercress, endive, cuke, green beans, onion and season with salt and pepper.
Make the dressing....heat up a small skillet on high and then add the olive oil. Add the walnuts and toast for a couple of minutes. Be careful...they burn quickly. Add the lemon juice and vinegar and heat for about 1 minute. Take pan off the heat and add the cheese. It makes a delicious hot dressing....yum! Pour this over the salad and mix together.
Open up the potatoes and mound the salad on top. Serve hot!
Enjoy!
Penny (Guess what I'm eating for dinner tonight?)
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