Summer Salad with New Potatoes
Serves 41 hour
750 g small potatoes
Salt
2 shallots, finely cubed
½ bunch chervil, coarsely chopped
½ bunch parsley, coarsely chopped
5 tablespoons olive oil
2 tablespoons honey
2 teaspoons mild mustard
Pepper
3 tablespoons lemon juice
300 g sugar peas
200 g baby spinach, washed
200 g baby leaf salad mix, washed
200 g gooseberries, cut in half
250 g red currants, removed from stem
3 tablespoons sunflower seed oil for frying
2 tablespoons pumpkin seed oil
Salt
2 shallots, finely cubed
½ bunch chervil, coarsely chopped
½ bunch parsley, coarsely chopped
5 tablespoons olive oil
2 tablespoons honey
2 teaspoons mild mustard
Pepper
3 tablespoons lemon juice
300 g sugar peas
200 g baby spinach, washed
200 g baby leaf salad mix, washed
200 g gooseberries, cut in half
250 g red currants, removed from stem
3 tablespoons sunflower seed oil for frying
2 tablespoons pumpkin seed oil
Boil potatoes (with skin) in salted water for 20 minutes. Mix well olive oil, shallots herbs, honey, mustard, salt, pepper and lemon juice. Drain potatoes, peel and cut in half. Cook sugar peas in boiling salted water for 2 minutes, then rinse with cold water.
Clean and wash spinach and baby leaf salad mix. Wash gooseberries and cut in half. Mix well potatoes, spinach, sweet peas, gooseberries, currants and vinaigrette. Season with lots of salt and pepper. Serve drizzled with pumpkin seen oil.
Clean and wash spinach and baby leaf salad mix. Wash gooseberries and cut in half. Mix well potatoes, spinach, sweet peas, gooseberries, currants and vinaigrette. Season with lots of salt and pepper. Serve drizzled with pumpkin seen oil.