Salad Bowl with Parmesan Potato Wedges

A loaded Salad Bowl with crispy Parmesan Potato Wedges and basil pesto is a delicious, filling lunch and loaded with nutritious ingredients.

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5 from 4 Ratings

Salad Bowl with Parmesan Potato Wedges

Preparation Time30 Minuten Min.

Cooking / Baking Time25 Minuten Min.

Total55 Minuten Min.

Portionen: 4 Personen

Ingredients

Parmesan Potato Wedges

• 700 g potatoes .
• 7 tbsp heat resistant oil i. e. olive oil
• 40 g bread crumbs
• 30 g parmesan grated
• 1 tsp cayenne pepper grounded
• 1 tsp salt

Salad

• 200 g rucola or fresh spinach; washed and rinsed
• ½ medium radiccio
• 10 medium cherry tomatoes
• 10 medium small radishes
• 2 medium spring onions
• 1 cup fresh cress or sprouts

Dressing

• 2 medium lemon
• 80 ml olive oil
• 1 tsp honey
• ¼ tsp salt
• 1 pinch of black pepper

In Addition

• 4 tbsp basil pesto
• croutons
• 100 g feta cheese

Instructions

Parmesan Potato Wedges

• Preheat the oven to 180°C / 356°F top and bottom heat.
• Wash the potatoes, dry them and cut them in half lengthways. Divide each half into thirds again to create “wedges”. Place these in a large bowl and mix evenly with the oil.
• Mix the breadcrumbs, parmesan, salt and pepper in a bowl and sprinkle over the wedges. Mix until all potato wedges are evenly coated.
• Place the wedges side by side on a baking tray lined with baking paper. Bake in the preheated oven until golden brown, about 25 minutes. Turn once after 15 minutes.

Salad

• To make the dressing, wash the lemons with hot water, dry them, rub the peel and squeeze out the juice. Mix together olive oil, lemon juice, 1/2 tablespoon of the finely grated zest of a lemon, salt and pepper (use the remaining lemon zest for another purpose).
• Wash and clean the rucola, tomatoes, radishes, radiccio and spring onions. Halve the tomatoes, thinly slice the radishes and spring onions, and roughly dice the radicchio.
• Arrange all ingredients in bowls. Top with the cress (or sprouts), crumbled feta, croutons and basil pesto. Divide the potato wedges between the plates. Drizzle with the dressing just before serving and enjoy.