Free Super Natural Every Day by Heidi Swanson

vinegar in a small bowl and set aside for 5–10 minutes. Whisk in the oil, a bit at a time, until the dressing comes together.
    Just before serving, combine most of the dressing with the salad greens in a large salad bowl. Toss gently but thoroughly; you want to be sure all the lettuce is coated. Add the almonds, strawberries, and parmesan and gently toss once or twice more, just enough to coat a bit and distribute equally throughout the bowl.
    SERVES 4

White Beans & Cabbage
    PARMESAN, POTATOES, SHALLOTS
This is the sort of simple dish I find myself enjoying on the most blustery of San Francisco afternoons. I use whatever type of beans I have on hand. Creamy, thin-skinned Mayacobas or flageolets are my favourites for this particular preparation, but well-drained tinned cannellini beans or chickpeas are reasonable substitutes as well. If you’re in the mood for a stew, stir any leftovers into a cup or two of good-flavoured vegetable stock.
    2 tablespoons extra-virgin olive oil, or
    60 g Clarified Butter or unsalted butter
    115 g potatoes, unpeeled, scrubbed, and cut into tiny cubes
    Fine sea salt
    1 large shallot (eschalot), thinly sliced
    340 g cooked white beans (see A Simple Pot of Beans ), or 1 x 425 g tin white beans, rinsed and drained
    225 g green cabbage, finely shredded
    A bit of freshly grated parmesan cheese
    Pour the olive oil into a large frying pan over medium– high heat. Add the potatoes and a big pinch of salt. Toss, cover, and cook until the potatoes are cooked through, 5–8 minutes. Be sure to scrape the pan and toss the potatoes once or twice along the way so all sides get colour. Stir in the shallot and the beans. Allow the beans to cook in a single layer for a couple of minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and a bit crispy on all sides. Stir in the cabbage and cook for another minute, or until the cabbage loses a bit of its structure. Serve sprinkled with parmesan.
    SERVES 4

Broccoli Gribiche
    ROASTED POTATOES, RED WINE VINEGAR, CAPERS, MUSTARD
This is one of the most appetising ways to get roasted potatoes, broccoli, and eggs onto the same plate. Think French-dressed egg salad meets potato salad, punctuated by plenty of broccoli. Feel free to swap in asparagus or leeks for the broccoli when in season, and use the tiniest potatoes you can get your hands on. If you can’t find the variety of fresh herbs called for, just use an equivalent amount of the ones you can find.
    680 g small potatoes, unpeeled, scrubbed and dried
    150 ml extra-virgin olive oil
    Fine sea salt
    340 g broccoli florets
    4 large eggs, hard-boiled and peeled (see box )
    2 tablespoons red wine vinegar
    1 teaspoon dijon mustard
    1 tablespoon capers, rinsed and chopped
    2 shallots (eschalots), chopped
    1 tablespoon chopped fresh flat-leaf parsley
    1 tablespoon chopped fresh tarragon
    1 tablespoon chopped fresh chervil or chives
    Preheat the oven to 200°C (Gas Mark 6) with two racks in the top and middle of the oven.
    If the potatoes aren’t tiny, slice them into pieces no larger than your thumb. Use your hands to toss the potatoes with 1 tablespoon of the olive oil, sprinkle with a big pinch of salt, and turn out onto a baking tray. Roast until they are cooked through and starting to brown, about 30 minutes. About 15 minutes before you think the potatoes are done, toss the broccoli with 1 tablespoon of the olive oil, sprinkle with salt, arrange in a single layer on a baking tray and place in the oven as well. You are aiming to have the potatoes and broccoli finish cooking at (roughly) the same time. I like the broccoli a touch charred.
    To make the dressing, mash just the yolk of one of the hard-boiled eggs in a medium bowl. Very, very slowly, add the remaining olive oil, beating constantly; the dressing should look smooth and glossy. Whisk in the vinegar, then the mustard. Stir in the capers, shallots, herbs, and ¼ teaspoon salt.
    Coarsely chop the remaining eggs and