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Romaine, Potato & Zucchini Salad
with Buttermilk Dressing & Goat Cheese Toasts
40 MIN
2 Servings
From the Test Kitchen
With a bounty of fresh produce, this crunchy salad is the perfectly refreshing dish to beat the summer heat. We’re tossing hearty romaine with tender potatoes, delicate strips of fresh zucchini, peppery radishes and tart quick-pickled red onion—all brought together in a creamy buttermilk and Dijon mustard dressing. Baguette toasts topped with tangy goat cheese and a sprinkle of salt and pepper make for a delightfully simple side.
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NutritionPER SERVING
-
Calories680 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Slice the potatoes into ¼-inch-thick rounds. Cut the baguette in half horizontally. Cut off and discard the root ends of the romaine; roughly chop the leaves. Cut the zucchini into matchsticks. Cut off and discard the ends of the radishes; thinly slice into rounds. Pick the mint leaves off the stems; discard the stems.
2
Pickle the onion:
In a small pot, combine the onion, sugar, ¾ of the vinegar and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes. Rinse the pot and refill with salted water; heat to boiling on high.
3
Cook the potatoes:
Add the potatoes to the same pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly.
4
Make the goat cheese toasts:
While the potatoes cook, place the baguette on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 8 to 10 minutes, or until lightly browned and slightly crispy. Remove from the oven. When cool enough to handle, spread the cut sides of the toasted baguette with the goat cheese; season with salt and pepper.
5
Make the dressing:
In a bowl, combine the buttermilk, mustard and remaining vinegar; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until well combined.
6
Finish & plate your dish:
In a large bowl, combine the romaine, cooked potatoes, zucchini, radishes, pickled onion (draining before adding) and mint (tearing just before adding). Season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine and season with salt and pepper to taste. Divide the finished salad and goat cheese toasts between 2 plates. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Slice the potatoes into ¼-inch-thick rounds. Cut the baguette in half horizontally. Cut off and discard the root ends of the romaine; roughly chop the leaves. Cut the zucchini into matchsticks. Cut off and discard the ends of the radishes; thinly slice into rounds. Pick the mint leaves off the stems; discard the stems.
2
Pickle the onion:
In a small pot, combine the onion, sugar, ¾ of the vinegar and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes. Rinse the pot and refill with salted water; heat to boiling on high.
3
Cook the potatoes:
Add the potatoes to the same pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly.
4
Make the goat cheese toasts:
While the potatoes cook, place the baguette on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 8 to 10 minutes, or until lightly browned and slightly crispy. Remove from the oven. When cool enough to handle, spread the cut sides of the toasted baguette with the goat cheese; season with salt and pepper.
5
Make the dressing:
In a bowl, combine the buttermilk, mustard and remaining vinegar; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until well combined.
6
Finish & plate your dish:
In a large bowl, combine the romaine, cooked potatoes, zucchini, radishes, pickled onion (draining before adding) and mint (tearing just before adding). Season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine and season with salt and pepper to taste. Divide the finished salad and goat cheese toasts between 2 plates. Enjoy!
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