Print Recipe

Mother's Day 2020

Ingredients

Herb Fries

  • 4 Idaho russet potatoes, washed and cut into sticks
  • 3 liters canola oil, for frying
  • 2 tsp Maldon sea salt flakes
  • 2 tbsp fresh parsley, chopped
  • zest of one lemon

Little Gem Salad

  • 1 head organic romaine lettuce
  • 1 head organic red butter lettuce
  • 1 head organic white butter lettuce
  • 1 cup heirloom cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 radish, thinly sliced
  • 1 tbsp chives, chopped
  • 3 slices prosciutto, drizzled w honey and baked at 425 for 5 mins

Creamy Tarragon Dressing

  • 2/3 cup Hellman's mayo
  • 2/3 cup Buttermilk
  • 2 cloves garlic, mashed into a paste w a pinch of Kosher salt
  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Worcestershire sauce
  • 2 tsp apple cider vinegar
  • 1/2 tsp fresh cracked black pepper
  • 1/4 tsp honey

Instructions

Herb Fries

  • wash the potatoes and pat dry 
  • cut into sticks 
  • bring a large pot of water to a boil 
  • boil the cut potatoes for 5-7 mins until fork tender (make sure they still have their shape) 
  • in a large pot or Dutch oven heat the canola oil on high until it reaches 350 (use a candy thermometer- this takes about 10-15 mins to get to temp) 
  • make the herb salt by combining the Maldon salt, parsley and lemon zest into a bowl and mix 
  • after the potatoes have boiled, transfer onto a paper towel lined baking sheet to remove excess water 
  • when the oil is at 350, drop half of the potatoes into the oil slowly and fry until golden brown, about 5 mins
  • remove the potatoes from the oil and transfer onto a paper towel lined baking sheet and salt with Kosher salt 
  • fry the remaining potatoes
  • when the potatoes are done, season with a few pinches of the herb salt and serve with the tarragon dressing 

Little Gem Salad

  • make the dressing by combining all the ingredients together in a small bowl and whisk until everything is incorporated 
  • assemble the greens on a large platter by tearing them into large pieces 
  • add the sliced tomatoes, radishes, avocado and chives 
  • drizzle on the dressing and top with the crispy prosciutto