I’m pretty sure you and I (and our children) love both of the main ingredients this salad is made from.
Organic Russet potatoes and fresh crunchy spinach leaves. Distinctively easy to prepare. The recipe is from Donna Hay, and although she suggests a creamy dressing, I changed it a bit and replaced the sour cream with extra virgin olive oil. I also used smoked sea salt instead of celery salt. Smoked sea salt is available in most supermarkets and grocery stores, and gives a special, umami flavor and rich aroma to the salad that regular sea salt simply cannot deliver. Keeping our young ones’ food always new and exciting, the crispness of the oven-baked potatoes and the crunchiness of the freshly washed organic spinach leaves make for a great contrast (and they also enjoy all of the nutrients the spinach provides). This is a salad for the family. Everyone eating the same. No complaints or special menus for the kids. Right?
The original recipe also suggests grated Parmesan cheese, which I think goes well, but take a chance and grate any sort of cheese your little ones are fond of. Play with the options at hand and even let them choose whether they would prefer Parmesan, Gruyère, Cheddar, or any other choice.
Same with the potatoes. I picked russet, because I love the consistency of this potato for mashing, tortilla de patata (Spanish Omelet), and fries, but if you like a different type of potato, that would work great too. Did I tell you that we will be moving west in a few weeks? We lived for several years in gorgeous San Francisco, and work led us to the Southeast for some time. We have enjoyed our time here, nonetheless, we are excited to be back on the west coast. We are especially excited to be back to a region with a great bounty of sustainable, seasonal produce. I can’t wait to visit the farmer’s markets and get back home to cook.
- 1kg potatoes, thinly sliced
- ¼ cup (60ml) olive oil
- 1 teaspoon smoked sea salt+
- 100g baby spinach leaves
- ½ cup (40g) finely grated parmesan (or any other cheese of your choice).
- Preheat oven to 200ºC (390ºF).
- Place the potato, oil and smoked sea salt in a baking dish and toss to coat. Roast for 20–30 minutes or until golden and crisp. Cool and place in a bowl with the spinach and Gruyere and toss to combine. Spoon over the dressing to serve.
- + Smoked sea salt is available from the spice aisle of the supermarket.