You can’t deny yourself a good potato – fact! Especially if it is a potato salad that has the added goodness of nuts, lentils and greens. You simply can’t go wrong.
Directions
The more limited produce offerings of colder months encourage me to get creative with salads. In place of fresh greens, I’ll often use a base of radicchio, chicory, endive, or even thinly shaved root vegetables. I brighten up dressings with citrus zest, parsley, or flavored oils and vinegars, which offer a nice contrast to the earthiness of winter vegetables. Walnut and hazelnut oil are my favorites: they’re pricey but intensely flavorful, so a small amount goes a long way.
You will love the combination of two textures of Brussels sprouts -- the roasted chunks and the blanched leaves -- and also the true Caesar dressing made with salty anchovies. Plus, this salad has soft eggs and bacon. What's not to like about that?
Why stop at two? Spice up your holiday table this year with four layers of moist, tender pumpkin cake sandwiched the maple cream.
Ingredients
The syrup adds a lovely balance to the salty cheese. Trust me.
Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.
This is your quintessential morning sausage, perfect alongside pancakes or stacked with a fried egg on a flaky biscuit.