Salad of Roasted Potatoes and Mushrooms on Spinach W/basil Aioli |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This is a salad in the style of Provence (Southern France, on the Mediterranean). Aioli is a garlic mayonnaise popular in that region, often served with vegetables and fish. Homemade mayonnaise includes raw egg yolk, which brings a small risk of salmonella contamination. You can now get pasteurized eggs in stores, or if you are very concerned, you can add the garlic, basil, lemon juice, and seasonings to commercial mayonnaise, though it won't be exactly the same. Ingredients:
2 lbs small red potatoes, quartered (6 cups) |
4 portabella mushroom caps |
2 cups olive oil, divided (or more if needed) |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon white pepper |
1/4 teaspoon dried thyme, crushed between your fingers |
2 egg yolks |
1 tablespoon lemon juice |
1 teaspoon water |
4 -6 cloves garlic, smashed |
1/3 cup minced fresh basil |
1/2 cup red wine vinegar |
6 cups fresh baby spinach, rinsed and dried |
Directions:
1. Preheat the oven to 400 degrees Fahrenheit
2. Toss the cleaned, quartered potatoes with 1/3 cup of the olive oil, or more as needed
3. Sprinkle salt, pepper, and thyme over potatoes and toss again
4. Put the potatoes into a roasting dish and put into the oven for 45-55 minutes, until cooked through and lightly browned; set aside
5. While the potatoes are cooking, prepare the aioli:
6. Whisk the garlic, egg yolks, 1/8 teaspoon salt, and the white pepper together until light and smooth
7. Whisk in 1 cup olive oil, at first a drop at a time, until the mixture thickens and stiffens, then a bit at a time, making sure it is well combined after each addition
8. Gradually whisk in the lemon juice and water
9. Taste the aioli and adjust the seasonings
10. Stir the basil into the aioli
11. Refrigerate the aioli
12. Increase the oven temperature to 500 degrees Fahrenheit
13. Clean the mushroom caps
14. Brush a baking sheet with 2 Tablespoons olive oil, place the mushroom caps on it, and brush them with 2 Tablespoons olive oil
15. Roast the mushroom caps for 6 minutes
16. Remove the mushrooms from the oven, and quickly close the door to retain the heat
17. Using tongs, flip the mushrooms over, and sprinkle another 2 Tablespoons olive oil on them
18. Roast the mushrooms another 6 minutes
19. Make a vinaigrette of 1/2 cup red wine vinegar, 1/2 cup olive oil, 1/8 teaspoon salt, and 1/8 teaspoon fresh ground black pepper
20. Toss the spinach lightly with the vinaigrette
21. Cut the mushrooms into 1-inch pieces
22. To serve: Place 1 cup spinach on each plate, add 1 cup roasted potatoes and 1/6 of the mushrooms, and garnish with 1 Tablespoon of the aioli on top
|
|