Unless you are occupied with other summertime activities like blowing bubbles, or unless you are two. The things that grown-ups discuss are mysterious.
Back at the salad, make a quick dressing by combining an egg, some olive oil, some Parmesan cheese, a little chopped garlic and some salt and pepper in a jar and shaking vigorously. If it’s a plastic container with a very secure lid, the two year old can probably do the shaking part for you.
The salad itself is a combo of cooked baby potatoes and romaine lettuce – I go for a ratio of about 1/3 potato and 2/3 lettuce. Toss it all up with the dressing, and scatter a little extra Parmesan cheese and fresh ground pepper on top for good measure.
Serves: 4 servings
- 1 egg
- ⅛ cup olive oil
- 1 minced garlic clove
- 1 cup finely shredded Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 10-12 baby potatoes
- 4 cups torn romaine lettuce
- Make dressing by combining all dressing ingredients in a jar, putting the lid on tight and shaking vigorously until all ingredients are combined.
- Fill a pot with water, add potatos and simmer until potatoes are tender when pierced with a knife, about 10-15 minutes. Drain and cool slightly. Cut any larger potatoes in half.
- Place potatoes and lettuce in a large bowl. Give the dressing one more shake and add to bowl. Toss lightly. Sprinkle with a little more Parmesan and pepper and serve.