cilantro | herlongwayhome

I’ve taken a serious turn from my go-to vinaigrette to this cilantro vinaigrette I shared earlier in the week. Like a put-that-shit-on-everything serious turn. So now, we are going to talk about roasting fingerling potatoes and dunking them all up in that vinaigrette. You’ll love it.

Let’s chat about the potato choice, first. So a fingerling potato is a waxy potato. These kinds of potatoes, which would also include a red bliss potato (another fan-fav in our house), have less starch than say the classic Russet. A waxy potato has a smoother texture, so when you roast them you get that amazing crispy outer layer with the super creamy inside that has the greatest mouth feel.

For some reason, when I think about dinner I rarely consider salads. I think I have this idea in my head that when I’m making dinner for my husband it has to be a “thing” and a salad isn’t a “thing.” I usually think of it as needing to make a protein and a vegetable – but hello! Dinner salads are a protein and a vegetable!

I made this salad to be served along side the Turkey & Candied Bacon Paninis from yesterday, so I opted to use marinated chickpeas instead of a steak, chicken or shrimp. You can totally add an animal or fish protein to this salad to up the ante for an actual dinner salad! You do you boo, right?!

It’s hard to keep things fresh and new, especially when you’re talking about weekday cooking. Usually, I go to my go-to vinaigrette recipe, but it really can get a little old. There’s only so many times I can eat salad without getting bored, let alone salad with the same mustard-vinegar-lemon-olive-oil combo. So, for this salad I whipped up a cilantro vinaigrette (which I served with roasted potatoes, too!) – and I’m a better woman for it.

herlongwayhome

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cilantroTag:

Roasted Fingerling Potatoes with Cilantro Vinaigrette

Dinner Salads with Marinated Chickpeas & Cilantro Vinaigrette