Cold days salad, Yes there is such a thing!
Today, I don't want to be a grown-up. I've been doing the grown-up thing for weeks now: working a lot, paying the bills, planning ahead, being reasonnable... So to keep the balance with my inner-child, I'm hanging around in my pyjama's at 11 in the morning (don't judge me), catching up on all the TV shows I haven't had time to watch for a while. Feeling decadent feels good, every once in a while.
All the working got a little in the way of the cooking these days, even if this week end was dedicated to baking, but that will remain a secret until the daring baker date arrives.
In the meantime, the days got shorter and colder, and all you want to do is find a blanket to crawl under. Unlike summer, it doesn't feel like a "salad weather", but as I tend to do things my own way, here's one of my favorit autumn/winter salad, because there's no reason to skip the greens!
So this is not much of cooking, I give you that, but I think it works well together, Corn salad is my favorit one. It makes a nice dinner to get on the table, without taking too much time. You can choose how you prefer your potatoes, if I have more time I even prefer them to be boiled before I roast them, but that includes more dishes to wash, so I'm not always up for it. This is my version, make it your own!
Corn Salad with Roasted Mustard Potatoes
2 Medium Potatoes
1 Tablespoon of Whole Grain Mustard
2 Tablespoon of Olive Oil
1/2 a Lemon, Zested
2 Cloves of Garlic
2 Handfull of Corn Salad
2 Tablespoons of Fresh Chives, chopped
50gr of Comté Cheese, diced into cubes
"Fleur de sel" Salt, Pepper
Preheat the oven to 220°C.
Clean and brush the potatoes thoroughly, as I prefer to leave the skin. Cut the potatoes into cubes, about 2-3cm wide. Place them in a bowl and add the mustard, the olive oil and the lemon zest. Combine well so the potatoes are all seasonned.
In an oven dish, place the potatoes with 2 crushed cloves of garlic and put in the oven for about 30 minutes. But check regularly and turn them around, they should be golden and crispy, and that depends on your oven.
In the meantime, clean the corn salad in cold water, at least twice, or until the water seems clear. If you have a salad spinner, this is the time to use it!
When the potatoes are done, leave them to cool for just 5 minutes. To serve, in a bowl or a soup plate, on top of the salad, sprinkle the cheese, and the potatoes (carefull it's hot), than season with the walnut oil and the balsamic vinegar and finish with the fresh chives (add even more if you like it) and the salt and pepper.