A delicious and hearty salad with roasted baby potatoes coated in red curry paste, served on a bed of mixed greens and topped with fresh ingredients like cherry tomatoes, red onion, cilantro, and toasted cashews. The zesty lime wedges add a burst of flavor.
Ingredients: 1 lb baby potatoes, washed and halved. 2 tbsp red curry paste. 2 tbsp olive oil. Salt and pepper to taste. 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup cashews, toasted and chopped. Lime wedges for garnish.
Instructions: Preheat the oven to 400F 200C. In a large bowl, combine red curry paste, olive oil, salt, and pepper. Toss the baby potatoes in this mixture until well coated. Place the potatoes on a baking sheet and roast in the oven for 25-30 minutes or until they are tender and golden brown. Flip them halfway through cooking. While the potatoes are roasting, prepare the salad. In a large bowl, combine mixed greens, cherry tomatoes, red onion, and cilantro. Once the potatoes are done, let them cool slightly. Then, stack them on top of the salad mixture. Sprinkle the toasted cashews over the top of the salad and garnish with lime wedges. Serve the Roasted Red Curry Potato Stack Salad immediately, drizzling any remaining curry dressing over the top. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
La presentation par affiche