One of my New Year’s resolutions is to foodblog more often.
I think you’ll agree that I’m off to a nice start.
This is a delicious vegan side dish that can be ready in about 15 minutes, not including prep time.
Thinly slice a fennel bulb and half a head of cauliflower, then cook in a generous amount of olive oil over medium-high heat until vegetables are softened and tender. Stir frequently to prevent the vegetables from burning. Season to taste with salt, freshly ground black pepper, dried chile flakes and lemon juice. Stir in 2 tablespoons chopped mint leaves and chopped fennel leaves prior to serving.
Toss quartered baby Yukon Gold potatoes with olive oil, salt and pepper, then roast for 35 minutes at 375 F. Meanwhile mince one scallion and a small handful of parsley. The vinaigrette consists of the juice of half a lemon, 2 tablespoons extra-virgin olive oil, salt and freshly ground black pepper. When potatoes are done, add scallions and parsley to roasting pan. Stir in one teaspoon salmon roe. Mix well, then spoon onto individual serving plates. Lightly dress each portion, then serve at once.
Time: 45 minutes, including prep time.
The salad dish is my submission for Souper (Soup, Salad and Sammie) Sundays for the week of January 2, 2012 to January 8, 2012, a weekly foodblogging event organized and hosted by Deb of Kahakai Kitchen.