Roasted Egg & Potato Salad with Green Garlic Dressing
Our Greenhouse is filled with so much beautiful fresh green garlic and our farmers have been busy with it harvest. This week families are recieving them in our local share baskets along with local potatoes. I am sharing this simple farm to table warm potato salad recipe featuring our fresh green garlic thats perfect for this chilly weather we are still having here in Ontario!
8 medium unpeeled potatoes, cut in quarter. wedges
3 tbsp. olive oil
1 tsp. salt
1 tsp. fresh ground pepper
12 large farm eggs
11/2 cup course sea salt
Green Garlic Dressing
3/4 cup extra-virgin olive oil
juice of one medium fresh lemon
8 fresh green garlic, white and light green paps only, roughly chopped
Salt and fresh ground pepper
Preheat oven to 425F Line a large baking sheet with parchment paper.
Toss potato wedges well with oil and salt and pepper. spread them on the baking sheet trying not to overlap. Use two baking sheets if needed.
Place in the oven and roast for 40-45 mins until soft on the inside and golden on the outside.
Baked Eggs, in a 12 cup muffin tin, place an egg in each cup. Divide the salt on top of each egg. Place in oven with potatoes and roast for 25 mins.
Remove eggs from oven and place them in cold water for a few minutes. Drain and set aside.
To make green garlic dressing: Place all ingredients in a blender or food processor and blend until creamy. Season with salt and pepper.
Place hot roasted potatoes on a platter and toss with dressing, reserving 3 tbsp. of dressing.
Peel eggs, slice them in half and place on top of potatoes. Drizzle eggs with reserved dressing. Top with fresh sprouts if you are using.
Serve salad warm.
SERVINGS 4-6 | PREP & COOK TIME 1 hour