Vegetable Salad with Homemade Chili Oil Dressing, Extra Crispy Potatoes, and Brown Butter Fried Eggs

Chili Oil

Ingredients

1 cup neutral oil

  • (avocado, canola, vegetable, etc., but not olive)
  • 2 tablespoons dried chili flakes (Korean chili powder used in the video, but any chili will do)
  • 1/2 teaspoon salt

Directions

  1. Heat half the oil to a shimmer but not smoking.
     
  2. Turn off heat, and add the chili flakes and salt. Let sit for two minutes.
     
  3. Add the other half of the oil.
     
  4. Let cool a bit, and pour everything into a jar. This keeps in the pantry for a couple months.

Extra Crispy Potatoes

Ingredients

  • Six (6) medium sized potatoes peeled and cut into equal 1/8 chunks
  • Olive oil
  • Salt

Directions

  1. Preheat a griddle or cookie sheet in a 375-degree oven.
     
  2. Parboil the peeled and cut potatoes in salted boiling water for five (5) minutes. Strain the potatoes and return to the pot.
     
  3. Add about three (3) Tablespoons olive oil, and stir somewhat vigorously so the potatoes are not only coated with olive oil but also gently mashed.
     
  4. Spoon the potatoes onto the preheated griddle in the oven.
    Turn the oven down to 350 degrees, and roast for 15 minutes.
     
  5. Flip and roast another 5-10 minutes.
     
  6. Remove from oven and sprinkle with salt to taste.

Vegetable Salad

This is a bit intuitive of a recipe, but we've been asked for it: no ask is too small! Here you go!

Ingredients

  • Any hearty vegetables you have on hand (clean out the crisper!)
  • Any herbs you have on hand (dried versions okay, too!)
  • Lemon juice
  • Chili oil (see above recipe)
  • Tahini (optional)
  • Honey

Directions

  1. Finely slice any hearty vegetables you have such as kale, carrots, radishes or celery.
     
  2. Chop any/all herbs you have such as parsley, cilantro, mint, tarragon and green onion greens.
     
  3. Combine all the raw veggies, greens and herbs with some salt in a bowl.
     
  4. Give the salad a squeeze, and let sit for a few minutes.
     
  5. Meanwhile, make a dressing of equal parts lemon juice, your homemade chili oil, and (optional) tahini. Include a bit of honey. Add the dressing to the salad and toss to coat liberally.

Brown Butter Fried Eggs

Ingredients

  • Butter
  • Two (2) eggs
  • Salt
  • Pepper

Directions

  1. Heat a skillet to med-high.
     
  2. Add a 1/2-to-1 Tablespoon butter for every two (2) eggs.
     
  3. When it starts to brown a bit, crack the eggs in. Add salt. If there is extra butter in the pan, baste the white part of the eggs with a spoon.
     
  4. Top with black pepper.
     
  5. You can finish the eggs by turning the heat off and putting a lid on for a few minutes.

Plate the potatoes, salad, and eggs. Enjoy openly.

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