Warm New Potato and Broccoli Salad with Chipotle Vinaigrette
Ingredients:
- 2 pounds new potatoes, cut into even sizes
- Olive oil
- Salt and pepper
- 1 garlic clove finely chopped
- One recipe fiery, crispy broccoli (without the hot pepper)
- Romaine torn into bite size pieces, enough to cover the plate
- 1 tablespoon coarsely chopped cilantro
- 1 chipotle pepper (use more if you like it hot!)
- 2 tablespoons lemon juice
- 1 tablespoon mild vinegar (I used rice vinegar)
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, chopped
- 4 tablespoons olive oil
Make It:
Preheat the oven to 550. Take the stem and seeds out of the chipotle. Pour a little (like a teaspoon or two) boiling water over the chipotle, cover and let it soak to soften.
Toss the potatoes in a large baking dish olive oil to coat them lightly and sprinkle with a few pinches of salt and pepper. Roast until tender, about 30 minutes.
Make the vinaigrette. Finely chop the softened chipotle and whisk with the garlic, mustard, lemon juice and vinegar. Add the oil to emulsify, and salt, if you want to. (I did this all in the mini bowl of my food processor.)
Line your platter with the romaine (or use other salad if you like).
When the potatoes are close to tender, make the broccoli recipe. Once both those are done, toss with the vinaigrette and cilantro and pile on top of your salad on the platter.
Eat right away, while warm.
