Just As I Imagined
Many times my drive home from work is spent thinking about what to cook when I get home.
Today was no exception.
I thought about what I had in my refrigerator that sounded good to me.
With a solid plan in place, I arrived home and got to cooking.
I started with some red potatoes and fresh rosemary.
I quartered the potatoes and tossed them with olive oil, chopped rosemary, garlic gold nuggets, salt and pepper.
I spread them out on a sheet pan and roasted them for 30 minutes or so in a 375 degree oven.
I wanted them to develop a bit of a crust on some of the sides.
So good. I definitely ate some of those out of the oven.
I also shucked and roasted an ear of Silver Queen corn in the oven.
Silver Queen is a type of white corn, so it won’t turn yellow in color.
Once cooked, I let it cool for a couple minutes, then I cut the kernels off the cob.
Next I julienned some shallots and caramelized them in a saute pan.
Caramelizing the shallots give it such a sweet and mild flavor, that I love.
Lastly, I blanched some haricot vert in a pot on the stove. My method as the same as I’ve done in the past.
Once shocked and cooled, I put them in a large mixing bowl.
In the same bowl, I tossed the roasted potatoes in with the green beans.
Then in went the Silver Queen corn kernels.
Next in went the caramelized shallots to the mix.
I made a batch of my sherry vinaigrette, being super generous with the grain mustard.
I was going for a tangy, mustard flavored dressing.
I seasoned the salad with salt and pepper and gave it a toss.
Ladies and gents I give you my salad brainchild…
Haricot vert and roasted potato salad with roasted Silver Queen corn, caramelized shallots, sherry vinaigrette and topped with shaved Manchego cheese.
This was everything I thought it would be.
A great combination of tanginess from the dressing, sweetness from the shallots and corn and the perfect balance of salt and pepper.
I have no doubt that this salad will continue to strengthen in flavor as it sits in my fridge.
—Tell me : Have you ever had an idea for dinner that ended up turning out just as you imagined it would?–
Well I’m off to relax for the remainder of the night.
Going to get up early for the markets tomorrow!
I love having Saturday mornings off. 🙂