Fingerling Potato Salad with Crispy Chickpeas, Capers, Roasted Garlic Mustard Green Pesto
By Chef Dishing Up the Dirt
Absolutely hits the spot on a cold winter day.
Ingredients
Roasted Garlic Mustard Green Pesto
- 2 medium heads of garlic
- 1/4 cup almonds, lightly toasted in a dry skillet until golden brown
- 1 bunch of mustard greens, about 3 1/2 cups, roughly chopped
- 2 Tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil + additional to thin if necessary
- salt + pepper to taste
Crispy Chickpeas & Capers
- 1 1/2 cups cooked chickpeas- if from the can rinsed, drained and patted dry
- 1/4 cup capers, drained and patted dry
- 2 cloves of garlic, chopped
- 1/2 teaspoon ground coriander
- pinch of salt + pepper
- 3 Tablespoons olive oil
Potatoes
- 1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole
- 2 Tablespoons olive oil
- salt + pepper
- Parmesan cheese for serving
Overview
Prep Time
20 minutes
Cook Time
1 hour
Serves
4-6
Instructions
Step 1
Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.
Step 2
Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed. Add more oil or a splash of water to thin the sauce if necessary.
Step 3
Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.
Step 4
Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)
Step 5
In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary. Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
