Salad Of Roasted Potatoes And Mushrooms On Spinach W/basil Aioli

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 2 lbs small red potatoes, quartered (6 cups)
• 4 portabella mushroom caps
• 2 cups olive oil, divided (or more if needed)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme, crushed between your fingers
• 2 egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon water
• 4 -6 cloves garlic, smashed
• 1/3 cup minced fresh basil
• 1/2 cup red wine vinegar
• 6 cups fresh baby spinach, rinsed and dried

Recipe

• 1 preheat the oven to 400 degrees fahrenheit
• 2 toss the cleaned, quartered potatoes with 1/3 cup of the olive oil, or more as needed
• 3 sprinkle salt, pepper, and thyme over potatoes and toss again
• 4 put the potatoes into a roasting dish and put into the oven for 45-55 minutes, until cooked through and lightly browned; set aside
• 5 while the potatoes are cooking, prepare the aioli:
• 6 whisk the garlic, egg yolks, 1/8 teaspoon salt, and the pepper together until light and smooth
• 7 whisk in 1 cup olive oil, at first a drop at a time, until the mixture thickens and stiffens, then a bit at a time, making sure it is well combined after each addition
• 8 gradually whisk in the lemon juice and water
• 9 taste the aioli and adjust the seasonings
• 10 stir the basil into the aioli
• 11 refrigerate the aioli
• 12 increase the oven temperature to 500 degrees fahrenheit
• 13 clean the mushroom caps
• 14 brush a baking sheet with 2 tablespoons olive oil, place the mushroom caps on it, and brush them with 2 tablespoons olive oil
• 15 roast the mushroom caps for 6 minutes
• 16 remove the mushrooms from the oven, and quickly close the door to retain the heat
• 17 using tongs, flip the mushrooms over, and sprinkle another 2 tablespoons olive oil on them
• 18 roast the mushrooms another 6 minutes
• 19 make a vinaigrette of 1/2 cup red wine vinegar, 1/2 cup olive oil, 1/8 teaspoon salt, and 1/8 teaspoon fresh ground black pepper
• 20 toss the spinach lightly with the vinaigrette
• 21 cut the mushrooms into 1-inch pieces
• 22 to serve: place 1 cup spinach on each plate, add 1 cup roasted potatoes and 1/6 of the mushrooms, and garnish with 1 tablespoon of the aioli on top