KITCHEN JOURNAL / 021
Roasted potato
garden salad.
Greens, tomatoes, cucumbers, and roasted potatoes in one abundant bowl.
A salad substantial enough to be dinner, with warm roasted potatoes folded through cool, crisp vegetables.
Let the potatoes cool slightly before tossing so the greens remain fresh and structured.
022
Cooking notes
The details that
make the dish.
- The idea
- Greens, tomatoes, cucumbers, and roasted potatoes in one abundant bowl.
- The method
- Let the potatoes cool slightly before tossing so the greens remain fresh and structured.
- The setting
- Cooked, plated, and photographed at home in New York City.
- The finish
- Serve while the textures are at their best and bring the whole plate to the table.
FROM MY KITCHEN
Cooked at home—Explore every recipe
made to be shared.