I’m sure you know what I mean when I tell you I’m on a food kick. I’m not sure why this happens to me, and many others, but I think it has to do with what your body needs for vitamins and minerals. I have been on different kicks over the years but right now it’s roasted red peppers. I recently discovered them. It started with roasted red pepper hummus then I moved on to jars of them. Now I buy fresh peppers and make them at home. But soon, I can’t wait, I will be making them at home with fresh farm peppers, yummy! Tonight the craving came on again so I decided to make a roasted red pepper smashed potato topped with seasoned shaved beef served with a raw asparagus and carrot salad dressed with a Parmesan vinaigrette.
First, I got a pot of cold water with my red skins going and brought that up to a boil and immediately turned it down to a simmer until fork tender.
While that was simmering I put together the salad. I cut the rough ends off of about 5 stalks of asparagus, choose the fattest ones in the bunch. Save the ends and check out Jess’s post yesterday about using them to enhance a soup base!
I simply took a potato peeler to thinly slice down the whole stalk of asparagus. After a few slices the tops pop off, that’s fine, save them for another use. I did the same technique with a single carrot, more for the color than anything.
The vinaigrette for this salad turned out really delicious. I encourage all of you to make your own dressings, much better taste and really quite simple. I’ll admit I do have some in the fridge for the days I’m short on time. Simply mix 1/4 cup of grated parmesan cheese with 1 1/2 Tablespoons of lime juice. While whisking, drizzle in 1/4 cup of oil. Season with salt and pepper to taste, and really that’s it! Drizzle it over the veggies and place in the fridge until serving time.
Take 3 or 4 roasted red peppers and place them in a food processor. Pulse a few times and add in a cup of sour cream, salt and pepper. Pulse together, it gets smooth very quickly, that’s what you want. You have a simple red pepper sour cream now, good on anything! I drained the potatoes and smashed them open with a masher, salt, pepper and about 1/2 cup of the sour cream mixture and you have yourself some delicious potatoes!
I had a bit of the vinaigrette leftover so I added it to the shaved steak for a boost of flavor. Add this at the very end, after it is fully cooked.