Fingerling Potatoes With Wilted Chard And Leek Vinaigrette

We’re in the final stages of winter here in the Pacific Northwest, which means I’m craving greens and starting to look upon root vegetables with disdain. This recipe helps me bridge the gap- it’s still quite hearty with its fingerling potatoes, but the rainbow chard and leeks seem like a promise of better things to come. You’ll have leftover vinaigrette from this recipe. Luckily it’s one of my favorites and is quite versatile. I’d recommend using any leftover dressing on roasted Brussels sprouts, for dipping artichokes, or just smeared on toast. This dish would make an excellent side to roast chicken or would make a tasty brunch dish served with a couple of fried eggs.

Fingerling Potatoes with Wilted Chard and Leek Vinaigrette

1 pound fingerling potatoes, cut in half lengthwise 
4 garlic cloves, thinly sliced
1 bunch rainbow chard, stem cut into bite sized pieces, leaves chopped
4 tablespoons canola, sunflower, or coconut oil, divided
1 large leek, white and light green stalk only
1 teaspoon Dijon mustard
4 tablespoons white wine vinegar
1/4 teaspoon salt
1/2 cup olive oil

1. Cut leek into half inch rounds. In a large skillet, heat 1 tablespoon canola oil over high heat. Add leeks and sauté until wilted and lightly caramelized. 

2. Add leek, mustard, vinegar and salt to a blender and puree. Then slowly pour olive oil into the blender while running. This will create a thick, smooth dressing. Set aside.

3. Meanwhile, preheat the oven to 375°. Toss potatoes in 2 tablespoons of canola oil and sprinkle lightly with salt. Roast for 12-20 minutes, until easily pierced with a fork. Set aside.

4. In a large skillet, heat 1 tablespoon canola over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chard stems and sauté 2-3 minutes. Add chard leaves and sauté just until wilted.

5. In a large mixing bowl, toss potatoes and chard with enough dressing to lightly coat everything. Season with salt and pepper.

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