Katie's Warm Salad
This is a warm salad loosely based on a side dish I had at a modern Italian restaurant. I attempted to make this when I couldn't think of a creative side to a salmon dish I was making. I couldnt believe when it turned out perfectly.
This is a warm salad loosely based on a side dish I had at a modern Italian restaurant. I attempted to make this when I couldn't think of a creative side to a salmon dish I was making. I couldnt believe when it turned out perfectly.
- Carbohydrate 36.282655 g
- Cholesterol 0 mg
- Fat 2.87992 g
- Fiber 5.8599000647068 g
- Protein 4.65842 g
- Saturated Fat 0.4066635 g
- Serving Size 1 1 Serving (338g)
- Sodium 214.648625 mg
- Sugar 30.4227549352932 g
- Trans Fat 0.25399625 g
- Calories 180 calories
Step-by-step
- Seperate the pieces of the red onion and place in a small casserole. Pour one tablespoon of olive oil and toss the onions around. Place into the oven on a medium high heat until the edges start to crisp up (about 30-45 minutes). Remove & set aside.
- Boil the potatoes until soft, but remove them from the water before the loose their shape. Add to the red onions.
- Blanche the green beans and add to the potatoes & onions.
- Heat 1 tablespoon of olive oil in a skillet on med-high heat. Add the potatoes. onions & green beans and saute lightly. Add the capers and balsalmic vinegar. Stir until everything is covered by the vinegar (add more to taste). Add in the remaining olive oil and stir through.
- Serve & enjoy.
Pairing with Proteins
Rich proteins balance the acidity of the balsamic vinegar and the briny punch of the capers in this dish. Roasted salmon fillets complement the earthy baby new potatoes particularly well, providing a contrasting texture to the tender vegetables. Grilled white fish or roasted chicken breasts also anchor the dish without overwhelming the milder flavor of the green beans. Salt levels in the capers mean you should dial back the seasoning on any accompanying main protein to maintain balance across the plate.Thermal Contrasts
Contrasting temperatures enhance the eating experience of this vegetable combination. Roasting the red onions at a medium-high heat until the edges crisp up creates a deep, sweet caramelization that contrasts with the bright snap of blanched green beans. Boiling the potatoes just until soft prevents them from breaking down into mash when tossed in the final skillet step. Coat the vegetables evenly with the vinegar while everything remains hot so the starches absorb the acid.Equipment and Workarounds
Standard kitchen tools streamline the multi-step process, though flexibility is possible. A heavy-bottomed skillet ensures even browning when the potatoes, onions, and beans come together for their final sauté. Sheet pans substitute easily for a casserole dish during the onion-roasting phase, spreading the pieces out to prevent steaming. Drain the boiled potatoes thoroughly in a colander before combining them with other ingredients to keep excess water from diluting the olive oil dressing.
