RED POTATO SALAD WITH BASIL VINAIGRETTE
New potatoes, red potatoes and lovely BC potatoes make this a must for all your summer salads.
Ingredients
3 pounds small red potatoes
½ cup olive oil
2 Tbsp capers, drained and blotted dry
1 cup oil packed sun dried tomatoes, drained & coarsely chopped
100 grams feta cheese, cubed
½ cup Italian parsley leaves, left whole
8 slices Italian prosciutto or pancetta, fried crisp (garnish)
2/3 cup oil cured olives
Dressing
1 bunch fresh basil, leaves only
1 Tbsp Dijon mustard
¼ cup sherry vinegar
2/3 cup extra virgin olive oil
sea salt to taste
fresh ground tellicherry pepper to taste
Method
1.Steam the potatoes until they are cooked through, but not soft. Drain and transfer to a large serving bowl.
2.Heat the oil in a shallow 8 inch fry pan, when the oil is hot, sizzle the capers until they are crisp and begin to open in a flower like manner. Remove with a slotted spoon and blot dry on paper towels. Set aside.
3.For the dressing, place ½ bunch fresh basil, leaves only, approx 2 heaping cupfuls in a blender, add 1 minced garlic clove and puree. Once the basil is smooth, pour in the vinegar and add the Dijon, give it one more whirl. Select the low speed and slowly drizzle the olive oil into the feed tube while the machine is running. The dressing will thicken. Add sea salt and fresh pepper to season.
4.To assemble the salad, add the tomatoes, olives, capers and parsley leaves to the potatoes, pour the dressing over top and gently toss to coat the ingredients evenly. Be careful not to break up the potatoes.
5.Garnish with broken pieces of prosciutto and the feta.
Serves 6-8
for a vegetarian option, leave out the prosciutto
Copyright© Caren Mcsherry; 03/04
Serves 6-8
for a vegetarian option, leave out the prosciutto
Copyright© Caren Mcsherry; 03/04
