LCD – All Recipes, LCD – Best, Salad
10 small new potatoes with skins on
Freshly ground black pepper
Pinch sea salt
1/4 teaspoon paprika
2 tablespoons cold-pressed virgin olive oil
2 cups broccoli florets with small amount of stem left
6 cups of washed lettuce dried and torn into small pieces
2 cups coarsely chopped spinach
1 cup alfalfa sprouts
1 cup finely sliced red cabbage
(GF, DF, NF, YF, V)
Cook the potatoes for approximately 20 minutes until almost tender.
Drain, cool, cut into chunks and place in bowl.
Add pepper and salt, paprika, and oil and toss well.
Preheat the oven to 204°C (400° F).
Place the potato mixture on parchment paper suitable for a hot oven. Place on top shelf and bake for 5–10 minutes.
Meanwhile, steam the broccoli for 5 minutes or until tender without losing colour.
Remove from heat and plunge into very cold water for 30–40 seconds to prevent over-cooking, then drain well.
Place the lettuce and spinach in a bowl, add sprouts and cabbage.
Cut the broccoli lengthwise and add to greens.
Add 1/2–1 cup Mayonnaise (page 102 or 103).
Remove the potatoes from the oven and add to the salad.