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Recipe
Ellise’s Big Fat French Salad
adapted from Cowgirl Chef by Ellise Pierce
Serves 2 to 4 adults – recipe doubles/triples well
Ingredients
| ½ | pound red-skinned potatoes cut into 2-inch pieces |
| 8 | slices bacon |
| 6 | tablespoons fresh goat cheese, crumbled |
| 1 | head of romaine lettuce, cut into 2-inch strips |
| 1 | handful of cherry tomatoes, halved |
Olive Oil
Sea Salt & Pepper
Dressing:
| 1 | shallot, finely chopped |
| ¼ | cup champagne vinegar |
| 1 | lemon, zested and juiced |
| 2 | teaspoons Dijon mustard |
| 1 | tablespoon honey |
| ¾ | cup grapeseed oil |
salt and pepper
Instructions
1. Preheat the oven to 400F. Line a cookie sheet with parchment paper and toss the potatoes with olive oil, salt, and pepper in a large bowl. Spread them evenly on the lined cookie sheet. Cook for about 15 minutes, then nudge around with a wooden spoon to flip over. Cook for another 15 to 20 minutes.
2. Cook the bacon on the stovetop and set aside. Break into small pieces when cooled.
3. Place the salad in a large bowl and add the crumbled bacon, warm potatoes, goat cheese, and halved tomatoes. Then, snip any fresh herbs you’d like (chives, thyme, basil, and/or parsley all taste great) over the salad.
4. To make the dressing combine all the ingredients in mason jar, seal a lid securely on top and shake vigorously. Drizzle it over the salad, toss and serve.
Naptime Notes
Naptime Recipe Serving ideas
Ellise serves the goat cheese on toasted baguette slices instead of crumbled into the salad. But since there was already bread in another part of our meal I opted to skip the baguettes. Do what pleases you most!
Naptime Stopwatch
15 minutes prep, 40 minutes cook time
Naptime Reviews
This was a huge hit with our friends and just as our home dinner salad. We’ll be adding this to our every repertoire!
More Naptime Recipes
Printed from: https://thenaptimechef.com/2012/08/my-big-fat-french-salad-more-cowgirl-party-foods-naptime-entertaining/