holiday recipe
This Mess Is Ours
– baby red potatoes, sliced Hasselback style *see recipe notes* – olive oil – coarse kosher salt and freshly ground black pepper
hasselback potatoes
Preheat oven to 425°. Arrange the Hasselbacked potatoes on a baking sheet, drizzle with olive oil and season with a generous amount of salt and pepper. Roast for 20 minutes.
Remove from the oven and brush with the more olive oil and roast for an additional 20 minutes until the slices are fanning apart and crisp on the edges while the potatoes are tender in the middle.
– apple cider – white wine vinegar – freshly grated lemon zest – freshly squeezed lemon juice – olive oil – kosher salt to taste
DRESSING
In a mason jar with a tight fitting lid combine the apple cider, vinegar, lemon zest, lemon juice, olive oil, salt, and pepper. Secure the lid tightly and shake vigorously to combine, set aside.
– arugula – radicchio – Belgian endive – golden pea shoots – thinly shaved fennel – Fuji apple – gorgonzola cheese – sliced bacon – candied pecans – fennel fronds – Maldon salt and freshly ground black pepper
Ingredients
Combine the arugula, radicchio, and Belgian endive. Toss. Layer the golden pea shoots, fennel, and Fuji apple slices on top. Sprinkle gorgonzola cheese then top with bacon, pecans, and fennel fronds. Season with salt and pepper then serve with the cider dressing.