Salad of Roasted Potatoes and Mushrooms on Spinach W-basil Aioli

May 09, 2023May 9, 20230 3
Salad of Roasted Potatoes and Mushrooms on Spinach W-basil Aioli
in Salad

Prep

10 min

Cook

35 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs small red potatoes , quartered
4 portabella mushroom caps
2 cups olive oil , divided ( or more if needed )
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon white pepper
1/4 teaspoon dried thyme , crushed between your fingers
2 egg yolks
1 tablespoon lemon juice
1 teaspoon water
4 -6 cloves garlic , smashed
1/3 cup minced fresh basil
1/2 cup red wine vinegar
6 cups fresh Baby Spinach , rinsed and dried

Nutrision Information

Servings Per Recipe
4-6
Calories
431
Sugar
2g
Fat
41g
This Salad of Roasted Potatoes and Mushrooms on Spinach W-basil Aioli is a hearty and flavorful dish that is perfect for a light lunch or as a side dish for dinner. The roasted potatoes and mushrooms add a delicious savory note to the dish, while the basil aioli dressing ties everything together with its tangy and creamy flavor. This salad is a great way to get in some extra veggies, and it's perfect for those who want something healthy but still filling. Plus, it's easy to customize with different vegetables or dressings depending on your taste preferences.

Instructions

1.Preheat the oven to 400 degrees F (200 degrees C).
2.Place the potatoes in a single layer on a baking sheet. Drizzle with 1/2 cup olive oil and sprinkle with salt, black pepper, white pepper, and thyme.
3.Toss to coat.
4.Roast for 30-35 minutes, stirring occasionally, or until the potatoes are tender and golden brown.
5.Remove from the oven and let cool.
6.In a large bowl, whisk together the egg yolks, lemon juice, water, and garlic.
7.Slowly drizzle in the remaining 1 1/2 cups olive oil, whisking constantly, until the mixture is thick and creamy.
8.Stir in the basil and red wine vinegar.
9.Season with salt and black pepper to taste.
10.Add the roasted potatoes, portabella mushrooms, and baby spinach to the bowl.
11.Toss to coat in the aioli dressing.
12.Serve immediately.

PROS

This salad is filling and packed with flavor.

The roasted potatoes and mushrooms add a delicious savory note to the dish.

The basil aioli dressing is both tangy and creamy, making it the perfect complement to the earthy vegetables.

CONS

This salad does take some time to prepare, as the potatoes and mushrooms need to be roasted in the oven for over 30 minutes.

Additionally, this salad is relatively high in calories and fat due to the liberal use of olive oil in the aioli dressing.

HEALTH & BENEFITS

Despite its rich flavor, this salad is still relatively healthy.
The spinach provides a wealth of vitamins and minerals, while the potatoes and mushrooms add fiber and potassium.
The olive oil used in the recipe is also a healthy source of monounsaturated fats, which can help reduce inflammation and improve heart health.

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