Everyone will be eating their vegetables thanks to this stunning salad.
This bright and beautiful salad is filled with flavor, thanks to fresh heirloom tomatoes and a homemade bacon vinaigrette.
YIELDS:8servings TOTAL TIME:0 hours 15 mins
4 slices thick-cut bacon, chopped
1 small onion, chopped
3 tbsp. sherry vinegar
2 tsp. Dijon mustard
2 tbsp. olive oil
1 lb. Heirloom tomatoes, cut into wedges
1 oz. blue cheese, crumbled
Fresh chives, chopped
Cook bacon in a medium skillet on medium heat, stirring occasionally, until crisp, 8 to 10 mins. Transfer to a paper-towel-lined plate with a slotted spoon; pour off all but 2 Tbsp. grease. Add onion. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add sherry vinegar and Dijon mustard; cook, scraping up any brown bits, until incorporated, 1 minute. Remove from heat; whisk in olive oil. Arrange tomatoes on a platter and drizzle with vinaigrette. Top with bacon, blue cheese, and chives.
A simple French Potato Salad with fresh herbs – tarragon, parsley and chives, with a flavorful Dijon Vinaigrette. Healthy, vegan and light with no mayo!
Savory, quick, and easy, this French Potato Salad is simple to make, yet deeply satisfying. It pairs well with so many things and is perfect for gatherings and potlucks.
It highlights fresh colorful potatoes that are abundant right now at local farmers’ markets- so many fun varieties to choose from!
Here we’ve used purple fingerlings, German butterball, red potatoes, and Yukon golds.Play around with different varieties for diverse flavor, shape, and color. Thin-skinned potatoes work best here.
Fresh herbs like tarragon, parsley, and chives enhance the flavors making it taste quite magical. Tarragon adds a unique complexity to the salad, and is a classic ingredient in true French Potato Salad – but if you wish, you can substitute different tender herbs like dill or basil.
The flavors are more intense warm or at room temperature but still quite good served chilled.
A perfect end-of-summer salad or side dish!
Slice the potatoes into 1/4-inch thick rounds.
‘Cover with water and add the salt.
Add whole garlic cloves to the simmering water.
While the potatoes simmer and soften (about 5 minutes) make the Dijon Vinaigrette and chop the fresh herbs.
Drain the potatoes and let them cool slightly.
Then gently toss the potatoes in a bowl with the flavorful Dijon dressing and the fresh herbs.
Serve immediately or at room temperature, or feel free to chill it! It will keep for 4 days in the fridge.
We know you will enjoy the fresh flavors of this French Potato Salad and won’t miss the mayo one bit! Pair it with all your grilling this holiday weekend and please let us know what you think in the comments below.
Have a beautiful weekend!
2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)
2 tablespoons of sea salt
2 large garlic cloves
1 tablespoon dijon mustard
¼ cup champagne vinegar or white wine vinegar
1/3 cup olive oil
¼ teaspoon black pepper
¼ cup fresh flat-leaf parsley, roughly chopped
2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)
2 tablespoons fresh chives (or sub green onions), minced
Boil the Potatoes: Place the sliced potatoes in a large saucepan cover completely with cold water.Sprinkle in salt and bring to a boil.Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.
Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl.Set aside.
Assemble: Drain potatoes and garlic.Place potatoes mostly single layer on a baking sheet to cool.Mince the cooked garlic and add to the vinaigrette.Drizzle the vinaigrette evenly over the warm potatoes.Let sit at room temperature for about 10-15 minutes.
Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.
True happiness has nothing to do with making everything perfect, or denying the imperfections of things. It’s often the imperfections that make something or someone so loveable, so beautiful, so memorable, and even so forgivable. ~Jeff Foster
There is so much flavor bursting from this Savory Galette. A flaky tender crust made with a bit of earthy rye flour, perfectly complimented with creamy leek and kale filling with just the right amount of tang. The crust is made with “rough puff” pastry dough, a galette dough you’ll want to keep in your back pocket for down the road, and your own creative fillings.
What I love about this galette dough, is that it comes together much faster than traditional puff pastry, yet it is still flaky and tender. You can make it a couple of days ahead for less prep time and even keep some in the freezer for spontaneous inspiration. Alternatively, it is also totally fine to use pre-made puff pastry dough!
While it may look as though there are a lot of steps here, it all comes together fairly easily, especially if you make the rough puff dough a day or two ahead. It is so worth the effort! And once you get the hang of it, it is fun to make. This is a much requested special occasion dish in our house.
what is rough puff pastry?
It is a faster variation of a classic puff pastry dough- (think croissants). Traditional puff pastry consists of laminating one big block of butter between the dough, which is a process that takes several hours of rolling, refrigerating and patience. Ruff Puff gets its flaky layers by using large chunks of butter in the dough. Instead of rolling out by hand, we let the food processor do some of the work of incorporating the butter into the dough. Though it is not quite as delicate as traditional puff, it still yields a flaky dough in significantly less time. Thirty minutes of hands-on time will have you on your way to a lovely tender pastry crust.
why should i make galette dough?
It is not as difficult as you may think and it will elevate the overall dish.
It makes a perfectly flaky crust for tarts, galettes, and other delicacies.
You can make it a few days ahead of time, making prep time easier. It also freezes well! Store for up to a month in the freezer.
how to make the galette dough:
It starts with chilled flour and very cold butter.
In a food processor pulse just a little- you want the chunks of butter to be visible, more of a pinto bean size rather than the usual pea-size.
Empty flour into a cold bowl. Keep all ingredients chilled! This makes for a more flaky crust.
Add cold water and vinegar. Vinegar helps tenderize the dough by inhibiting gluten development and keeps the dough from oxidizing and turning gray.
Bring together as best you can with just a couple of stirs. VERY important not to over mix.
The dough is very shaggy! You will probably have some dry flour bits, but don’t worry! With a little patience and trust, it will come together.
Pat it into a 4×4 block as best you can. Refrigerate, sealed in plastic, for half an hour. In this time the flour will begin to hydrate.
Lightly flour as needed for the rolling pin and on top of the dough. Roll out into a 5×11 rectangle- approximately.
Let it be cracky and rough.
Fold the galette dough over on itself in thirds. Also called a letter fold.
Square up the sides and ends with a bench scraper by just lightly tapping in.
Turn the dough so the short side is towards you and repeat the rolling process 2 more times.
This is what gives you the luscious flaky layers of dough.
how to roll out galette dough:
roll the dough out to a 5 x 11 rectangle
letter fold the dough
turn short side toward you and repeat this 2 more times.
On the third turn fold the dough in half. At this point refrigerate for 45 minutes or up to 3 days. Or freeze up to one month!
Once the galette dough is chilling you can start on the filling. It comes together pretty fast!
Chop up the leeks, garlic and kale.
Saute them with olive oil. Set aside when tender.
Pull the galette dough out of the fridge. Let it rest 20 minutes before rolling.
Roll the galette dough out on a piece of parchment to 1/8 of an inch thick and in an approximant 14-inch circle.
Spread a little mascarpone cheese on the rolled out dough all but the outer 2 inches.
TIP: Cutting the edges of the dough with a sharp knife will make them puff up more.
Lay filling and grated gruyere cheese on top of the mascarpone.
Brush the outside 2 inches with egg wash.
Fold the dough over the filling, pinching together every 2 inches, try not to push the dough into the filling. No need to be too fussy it’ll puff up when it bakes losing a lot of the definition.
Pour the beaten egg mixture over the filling.
Brush top with egg wash.
TIP: For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan. Carefully transferring- lifting the parchment and tart on to the stone.
Sliding onto a pizza peel or cutting board can help with the transfer.
When it comes out it will be puffed up and gloriously fragrant and golden.
Serve the savory galette like quiche for brunch or lunch with a hearty leafy green salad. Also makes a lovely appetizer.
Serve warm or at room temperature.
Hope you enjoy this Savory Leek Galette! Let us know what you think in the comments below and show us your beautiful galettes on Instagram.
Rough Puff Pastry Dough (allow 2 1/2 hours, can be made ahead)
Pulse flours, sugar, and salt in food processor to mix.
Add chilled butter pieces. Pulse 3-4 times until butter is still the size of pinto beans. Dump mixture out into a bowl. Place the bowl in the fridge for about 15 minutes to get it cold.
Remove from fridge. Add vinegar and the ice water. Gently, carefully mix the dough just until it seems well distributed. It will be very craggy and may have dry flour bits.
Dump the dough onto a piece of parchment or plastic wrap. Form dough together, as best as you can, into about a 4 x 4-inch square. Wrap up and place in the fridge for 45 minutes.
Roll out into a rectangle approximately 5 x 11. Fold the pastry in thirds widthwise, like a business letter, resulting in 3 layers of dough.
Turn the short end toward you and repeat step 6 two more times.
After the third turn fold the dough in half. Refrigerate for one hour or up to 3 days.
Rest the dough for 20 minutes at room temperature before rolling out.
Leek and Kale Filling and Galette Assembly
Set oven to 425 degrees. If using a pizza stone or cast iron pan, place in the oven now while preheating.
Saute’ kale, garlic and leeks in olive oil with the 1/4 teaspoon of salt over medium heat for about 8 minutes. Turn off heat and cover with a lid for 5-10 more minutes until tender. Add sage and parsley. Set aside.
Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.
Roll out dough on a piece of parchment to 1/8 of an inch thick and in an approximate 14″ circle. Trim the edges of the dough with a sharp knife to allow them to puff up.
Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.
Lay filling and grated gruyere cheese on top of the mascarpone.
Whisk together egg wash. Brush the outside 2 inches of dough with the wash.
Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.
Pour the seasoned beaten egg mixture evenly over the filling.
Brush top of the crust with egg wash.
Carefully transfer, lifting the parchment and galette onto the stone, cast iron or baking sheet. Sliding onto a pizza peel or cutting board can help with the transfer.
Bake 10 minutes then turn oven down to 375 and bake another 25-35 minutes until puffed and the crust is golden. Cool 20 minutes before cutting.
Freeze rough puff pastry dough up to one month, thawing completely before using. Letting it sit in the fridge over night works great.
For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan.
To garnish with leek rounds; brush thin slices of leeks with oil and sear for about 4-5 minutes on a hot pan. Gently remove with a metal spatula and arrange on top of baked galette.
Rough Puff Pastry Dough:
1 ¼ cups (6 ¼ oz) all purpose flour
¼ cup (2 ¾ oz) rye or wheat flour
1 teaspoon sugar
¾ teaspoon salt
10 tablespoons unsalted butter, cut and chilled
7 tablespoons ice water
1 teaspoon vinegar (white or apple cider)
Leek and Kale Filling
1 bunch kale, about 4 oz, ribboned and chopped
2 cloves garlic, chopped fine
3 medium leeks, cleaned and chopped into 1/4 inch half moons
2 tablespoons olive oil
¼ teaspoon salt
1 tablespoon fresh sage, minced
2 tablespoons fresh parsley, roughly chopped
2 eggs, beaten
1 teaspoon anchovy paste (optional can sub miso paste)
1 tablespoon dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup 3-4 oz Comte or Gruyere or Emmental cheese, shredded
1/2 cup mascarpone
1 tablespoon water
Savory Leek and Kale Galette
A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and rich mascarpone making the perfect balance of decadent and wholesome!
The parmesan ‘tuiles’ make this soup stylish enough for entertaining – but they take just a few minutes to make
Nutrition: Per Serving
kcal 213 fat 9g saturates 4g carbs 20g sugars 8g fibre 8g protein 15g low in salt 0.72g
1 tbsp olive oil
knob of butter
½ bunch spring onion , sliced, plus a few extra to serve
1 potato , cut into small dice
1l hot vegetable stock
900g frozen petits pois
½ small bunch mint , leaves picked, plus a few extra to serve
85g parmesan (or vegetarian alternative), very finely grated
Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.
Pea, Mint & Spring Onion Soup with Parmesan Biscuits
A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.
Active: 25 mins Total: 1 hr Yield: 6 to 8
2 tablespoons olive oil
2 medium-size red onions, thinly sliced
1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
2 large garlic cloves, thinly sliced
1 tablespoon red wine vinegar
3 1/2 tablespoons kosher salt, divided
6 ounces softened goat cheese, crumbled (about 1 1/2 cups)
1 1/2 cups heavy cream
3 quarts water
1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
Unsalted butter, softened, for greasing baking dish
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt; cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream; bring to a simmer over medium-high. Remove from heat, and set aside.
Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.
Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese; sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.
Pasta can be assembled through step 2 one day ahead. Cover and refrigerate until ready to bake.