Wednesday, April 4, 2012

Wolfy Cooks Again . . .

I made up this spring salad for dinner last night - you might like it as much as we did:

Cannellini Bean & Potato Salad For Two

Roast a pound of fingerling potatoes at 400 degrees with kosher salt, pepper, olive oil, and fresh thyme til golden brown.

Saute half a head of garlic (smashed & chopped), with 2 or 3 tablespoons of olive oil, add some chopped sweet peppers, when softened add a can of drained cannellini beans, kosher salt, pepper, and more fresh thyme.

Chop small head of romaine lettuce and a bunch of radishes.

In two large bowls, divide the lettuce, then the radishes, then the saute of beans/garlic/peppers, then the potatoes.

Dress with Yogurt Dressing: whisk together 2 cups of Greek yogurt, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar (or fresh lemon), a pinch of kosher salt, and pepper.

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