Colorful, Healthy AND Easy!

Confetti Salad

Paired with Fluffy Cheesy Eggs and  Crispy Purple Potatoes

A day late, but not a dollar short 😉

This is Quinciple’s coined Confetti Salad. Mostly named this because it looks like confetti was sprinkled into a bowl for your consumption enjoyment (a term that I coined 😉 ). I LOVE the weird ingredients in this salad (meat radish!) and how beautiful it turns out. Oh, and of course, how every bite is a burst of flavor in your mouth! AND easy to clean up. The dressing is simple yet pairs perfectly with these vegetables. I served this salad with scramble cheesy eggs and crispy purple potatoes. Enjoy!



  • 1/2 Green meat Radish
  •  Fistful of green shallots (don’t be shy, they are yummy! save a 1/3 cup for the potatoes)
  • 3-4 small rainbow carrots
  • 1-2 heads of baby lettuce
  • 1/2 apple sliced (optional)


  • 1/2 lemon, juiced
  • 1 clove garlic minced
  • 4-6 tsp EVOO
  • Salt & Peppa


  • 1/2 lb (for 2 ppl) purple peruvian potatoes
  • Shallots
  • EVOO


  • 4 eggs (2 per person) Scramble with cheese of choice.

First: Prep ingredients. Wash all produce. Shop lettuce into ribbons. Trim roots of shallots, and mince shallots. Chop the remaining vegetables in two different fashions: mince half of each vegetable, and slice the other half to resemble match sticks. This will give the salad a confetti look.  Place all chopped vegetables, lettuce, and shallots into a medium bowl.

Dressing: Whisk together lemon juice, garlic and 4 Tsp EVOO. Salt and pepper to taste. Add more EVOO to taste if the dressing is too acidic. Just before you are ready to eat, toss dressing into the salad. Divide into 2 bowls and serve.

Potatoes: Place potatoes into a pot with enough water to cover the potatoes. Bring to a boil and then simmer for about 20 minutes. Potatoes are ready when you can easily slide a fork through the potato. Be careful not to over cook. Drain potatoes. Slice each potato in half long ways.


Heat 3 TBSP EVOO in a pan large enough so the potatoes aren’t crowded. Gently lay potatoes in pan and cook until crisp on one side, flip over to crisp the other side (3- 5 minutes per side). Add shallots to pan and continue to heat until fragrant (30 sec to 1 min). Remove from heat, plate potatoes. Your pan should be non-stick ready from the potatoes. feel free to just ad your eggs to the same pan and scramble up with choice of cheese. This should only take about a minute or two.

Voilà! Your meal is served! Mangia!!

xoxo MCN



About miacucinanyc

To put it simply: A Food Journey- From my kitchen to yours… <3 Through NYC and Beyond <3 Come, mangia with me!
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1 Response to Colorful, Healthy AND Easy!

  1. Jenny M says:

    Lovely! Must try this sometime 🙂 I picked up that knife thanks to Cook’s Illustrated’s suggestion too and loved it so much I bought two.

    Also also, my sincere apologies, but I cannot refrain from commenting on the unfortunate name of the green “meat radish” coinciding with its phallic shape.

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