At once decadent and homey (and SIMPLE), this is the perfect salad for entertaining company at the holidays or snuggling up with in front of the tube. I love the method for roasting the potatoes with garlic and parm, which is borrowed from an old issue of
Gourmet Magazine (except for the duck fat part -- that's all me, whoops...) and crazy foolproof. And making a double batch of the dressing -- which I've been eating on pretty much every salad of late -- is always a good idea. :)
Modifications:
For a vegetarian version, you can swap the duck fat for olive oil. You'll still have a super tasty -- albeit far more ordinary -- salad. ;)