I impro­vised such a good dish today that I feel compelled to note it down here so that I don’t forget it. I suppose one could classify it as a form of potato salad.

Put a bunch of small potatoes in a cast iron skillet with some salt & pepper, garlic cloves, and shallots. Coat the whole thing with olive oil (or schmaltz, if you have; I have) and roast for 25 or 30 minutes in a 400 degree oven. Mean­while, boil a couple of eggs, medium-style (but you would never over-boil them). While these things happen make a salad of escarole (or some other hearty leaf) and parsley. Chop up and add a few gherkins or corni­chons. Add the eggs, quar­tered. Dress the whole thing lightly with olive oil and light-colored vinegar. When the potatoes are ready, add them directly to the salad, hot; they wilt the greens and bring about a nice warm coales­cence. I housed this thing so fast I don’t even have any pictures to show you.