What makes this salad ultimate? Maybe it’s the fresh mozzarella and herby pesto that give it some Italian-esque braggadocio. Or the crisp snap peas and radishes that conjure up a vision of spring’s first harvest. Perhaps it’s the potatoes and carrots that make it homey and comforting. Whatever it is, there’s no denying that it takes veggie-loaded amazingness to the max.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Red Bell Pepper
Sugar Snap Peas
Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Cut potatoes into ½-inch cubes. Core, seed, and remove white ribs from bell pepper, then cut into 1-inch squares. Trim any stems from snap peas.
Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender, 20-25 minutes total (we’ll be adding more ingredients to the sheet halfway through roasting).
Once water is boiling, add carrots to pot and let boil. After about 6 minutes, add snap peas. Continue cooking until carrots and snap peas are just tender with a little bit of bite left, about 2 minutes more. Drain, then transfer to a large bowl along with pesto.
In a medium bowl, toss bell pepper with a drizzle of olive oil and a pinch of salt and pepper. After potatoes have roasted 10-12 minutes, add bell pepper to same sheet. Return sheet to oven and continue roasting until potato and bell pepper are tender, 10-12 minutes longer.
Meanwhile, halve radishes through the stem end. Tear mozzarella into bitesized pieces. Pick basil leaves from stems and discard stems. Roughly tear leaves into pieces. Finely chop chives
Add potatoes, peppers, chives, and radishes to bowl with pesto and veggies. Toss to combine. Season with salt and pepper. Divide mixture between plates. Sprinkle with mozzarella and basil and serve.