I fed this composed salad of roasted potato rounds, green beans, olives and hard boiled eggs to two three year olds today and they ate it. The adults were eating a Barefoot Contessa provencal salad and I decided I would simplify it and separate the ingredients to make it more kid friendly. It was a little bit of luck. The younger one had just come in announcing she wanted a peanut butter sandwich and I said I had this and some LEMONADE! I emphasized "EAT THIS and I will bring you some lemonade." I find the less I say about food , the better. Anyway, it worked so I thought I would share it with you. Even if the kids only eat the potatoes, it is good to try to introduce them to new foods because you never know when they are going to eat them.
Slice the potatoes in 1/4 inch rounds, toss them in oil and put them on a hot sheet tray in a 375º oven for 20 minutes on each side. Then sprinkle with salt.
Cut ends off green beans. Drop in boiling water for 3-5 minutes until green and just cooked. Plunge in cold ice water bach. Serve with a drizzle of olive oil and salt.
HARD BOILED EGGS:
Put eggs in a small pot and fill with cold water one inch above eggs. Bring to a boil. Turn town heat and simmer for 10 minutes.