Potato salad with watercress, cucumber and radish
(For 4 people)
You need:
For the salad:
• Sea salt and pepper
• 1 lb fingerling potatoes
• 3 pink radishes, finely sliced (use a mandolin)
• 1 cup finely sliced English cucumber (use a mandolin)
• 1/2 tablespoon blond cane sugar
• 1 tablespoon rice vinegar
• 6 green or purple asparagus tips, sliced finely
• Dash of ground coriander
• Handful of watercress leaves, thoroughly cleaned
• Crumbled semi-hard goat cheese, to taste
For the dressing:
• Sea salt and pepper
• 1/2 teaspoon Dijon mustard
• 1 Meyer lemon
• 1 tablespoon tahini nut butter
• 3 tablespoons olive oil
• Chopped coriander or parsley
Steps:
• Steam the potatoes for 15 to 20 minutes, or until easily pierced with a fork. Let them cool. When they are cooled enough to be handled, peel and sliced them; set aside.
• In a colander, add the cucumber and sprinkle with salt. Let sit for 30 minutes so that the cucumber release water. Drain and transfer to a bowl with the radish.
• In a small bowl, combine the sugar and rice vinegar and stir well. Add to the cucumber and radish and toss well; set aside.
• In a frying pan, heat 1 tablespoon olive oil over medium heat. When warm, add the asparagus and a dash of coriander. Season with salt and pepper and cook, stirring, for 2 minutes; set aside.
• In a small bowl, add a pinch of salt and pepper, and add the mustard and lemon juice. Stir and add the tahini and olive oil; whisk to emulsify.
• In a large bowl, toss the potatoes, cucumber and radish, asparagus, goat cheese. Add the dressing and coat the salad with it.
• Add the watercress leaves and toss gently. Serve.
(For 4 people)
You need:
For the salad:
• Sea salt and pepper
• 1 lb fingerling potatoes
• 3 pink radishes, finely sliced (use a mandolin)
• 1 cup finely sliced English cucumber (use a mandolin)
• 1/2 tablespoon blond cane sugar
• 1 tablespoon rice vinegar
• 6 green or purple asparagus tips, sliced finely
• Dash of ground coriander
• Handful of watercress leaves, thoroughly cleaned
• Crumbled semi-hard goat cheese, to taste
For the dressing:
• Sea salt and pepper
• 1/2 teaspoon Dijon mustard
• 1 Meyer lemon
• 1 tablespoon tahini nut butter
• 3 tablespoons olive oil
• Chopped coriander or parsley
Steps:
• Steam the potatoes for 15 to 20 minutes, or until easily pierced with a fork. Let them cool. When they are cooled enough to be handled, peel and sliced them; set aside.
• In a colander, add the cucumber and sprinkle with salt. Let sit for 30 minutes so that the cucumber release water. Drain and transfer to a bowl with the radish.
• In a small bowl, combine the sugar and rice vinegar and stir well. Add to the cucumber and radish and toss well; set aside.
• In a frying pan, heat 1 tablespoon olive oil over medium heat. When warm, add the asparagus and a dash of coriander. Season with salt and pepper and cook, stirring, for 2 minutes; set aside.
• In a small bowl, add a pinch of salt and pepper, and add the mustard and lemon juice. Stir and add the tahini and olive oil; whisk to emulsify.
• In a large bowl, toss the potatoes, cucumber and radish, asparagus, goat cheese. Add the dressing and coat the salad with it.
• Add the watercress leaves and toss gently. Serve.
- Follow RecipesDream
- Follow @us
