My late mother was the queen of salad. Whenever there was a potential assembly, the request for it came soon to bring the green salad. I thought about him because I have developed a recipe for the cone that teams are thrown with a creamy vinigate, and then a smoked baby Dutch yellow potato, still garnished with hot and crunchy. I am sure he must have approved, although initially he must have questioned the pair.
The dish is delicious, but to add more taste, I decided to top the salad with a prudent amount of spicy red onion slices. Pickle red onion is an easy and fast process. Keep them in the fridge and use them as garnish for sandwiches, dips, or creamy soup, as well as salads. They add a sweet-butled accent with a touch of coriander seeds and fennel seeds.
- Green salad with smoked potatoes
- Material
- guidance
Green salad with smoked potatoes
Yield: 4 to 6 servings
Material
Vinigrate
1/4 cup red wine vinegar
1 1/2 teaspoon salt
1 teaspoon honey
1 teaspoon dijon mustard
3/4 Cup Extra-Warin Olive Oil
smashed potatoes
1 pound baby dutch yellow potato
3 tablespoons Extra-Warin Olive Oil
1 teaspoon experienced salt, such as spike
Kosher salt to taste
Salad
2 Liberal hand clean baby spinach
4 Liberal fist bite size, Romein’s clean heart
6 to 8 torn fresh basil leaves
See spicy onion, cook notes
Cook notes: To prepare spicy red onion in a saucepan, mix 1 1/4 cup rice vinegar, 3 tablespoons granular sugar, 2 teaspoons coriander seeds and 1 teaspoon fennel seeds. To bring a boil, stirring to dissolve the sugar. Add off heat 1 medium red onion (cut it in half to top to bottom, peel, cut into slices). Quiet, sometimes stirring. Cold for 3 weeks.
guidance
1. Prepare vinaigrette: place vinegar and salt in a jar or small bowl or glass measuring cup; Hit the salt with a fork to dissolve. Add honey and mustard; Stir to combine. Put 3/4 cup olive oil in a thin stream, stirring continuously. Cancel.
2. For potatoes: Preheat the oven to 450 degrees. Line a remand baking sheet with parchment paper. In a Dutch oven or pot, place the potatoes to cover up to 2 inches with enough water. To boil over high heat; Reduce the heat and boil to the tender, about 10 to 12 minutes (to test the piece with a pointed knife tip-it must easily go inside, but the potatoes should not be cooked more). Drain in coalander; Stir coolinger to remove excess water. Keep the potatoes in a big bowl. Dropped drizzle with 3 tablespoons oil and experienced salt; Toss to coat potatoes. Spoon potatoes on the prepared baking sheet, taking part of oil with them. Place them in a single layer, leave a place between them (some oil can be left in the bowl – do not clean the bowl because the salad will be made there). Break the potatoes to level them (keep them mostly complete). I use the lower part of a measuring cup to press them down. Bake until crisp, about 25 minutes. Sprinkle a little cosher with salt.
3. In large bowls, add spinach, latus and basil. Stir the vinaigrette and add enough to the leaves of the coat lightly; Toss. Adjust and adjust seasoning when needed. Place a salad on individual plates. Serving each with some smoked potatoes. Place some remaining vinaigrette in a spoon and make a drizzle on a smoked potato. Garnish each serving with about 8 dried pickle red onion slices. to serve.
Award winning food writer Kathy Thomas has written three kitchen books, including “50 best plants on the planet”. Follow it at @cathythomas cooks.com.