Recipe of the Month - May
This is a sort of springtime way to enjoy potato salad: scattered with the new vegetables of the season, and dressed in a saffron-scented dressing. Seafood is nice added to this salad: a couple of fat prawns cooked, cooled, and plunked down on the salad in their shells.
Potato and Springtime Vegetable Salad with Greens in Saffron Vinaigrette
(Serves 4)The salad:
- Handsful of spring mix, meslum, baby lettuces, arugula, mache, mizuna, etc.
- 2 red or yellow bell peppers (or one of each)
Saffron vinaigrette:
- 3 Tbsp white or red wine vinegar
- Large pinch or two of saffron threads
- 1 shallot, peeled and chopped
- 1 clove garlic, chopped
- 3 Tbsp extra virgin olive oil
- Salt and pepper to taste
The Potato-Vegetable Salad:
- 1.5 lb (680 g) tiny new potatoes such as Ratte or Yukon Gold
- 1 bunch asparagus, tough ends broken off
- 4 oz (110 g) green beans, trimmed
- 1/2 c young shelled fava beans
- 4 green onions, thinly sliced
- 2–3 Tbsp chopped fresh tarragon
- 1 clove garlic, chopped
- 3 hard cooked eggs, diced
- 1 stalk celery, diced
- 3–5 Tbsp mayonaise
Roast the peppers by placing them on the top of a gas stove and charring, or in a heavy ungreased nonstick frying pan if you are using electric stove; or under the broiler. Char evenly all around the peppers, then remove and skin under running water. This removes much of the smoky flavor, it is true, but in this dish you don't need the smoky flavor, rather you want the suppleness of the roasted peppers without a big hit of smoke.
Mix the saffron vinaigrette: In a saucepan place the vinegar and saffron then bring to the boil. Cook a moment or two until it reduces a little bit, then remove from the heat and add pour into a bowl with both the shallot and garlic. In about 5 minutes it should be cool; beat in the olive oil, salt and pepper and set aside.
Cook the potatoes in lightly salted water until they are tender but firm, about 10 minutes depending on how large the potatoes are.
Lift potatoes from the hot water with a slotted spoon and leave them to cool. When cool, peel (if desired; I never do) then slice about 1/4–1/2 inch thick. Toss with several spoonfuls of the saffron vinaigrette and set aside.
Meanwhile, to the boiling water left behind, add the asparagus pieces and cook them for a minute or so, or until the asparagus is crisp and tender. Lift this from the water with a slotted spoon and plunge this first into cold water then remove from the water bath and leave to cool and dry.
Repeat with the green beans, cook a minute or two, remove from the hot water, plunge into the cold water, remove from that and leave the bright coloured crisp tender beans to cool and dry. Finally, repeat with the fava beans and remove with slotted spoons. When they are cool enough to handle, peel by slitting each bean slightly at one end, and squeezing the other end gently, pushing the little beans out of their skins. Discard the skins and set the peeled beans aside.
In a bowl combine the potatoes with the green onions, fresh tarragon, garlic, eggs and celery, then add a few tablespoons of mayonnaise to bind it all together.
Arrange the greens on individual plates and serve a portion spooned onto each plate of the greens. Garnish with the pepper strips, scatter with the fava beans, and drizzle the remaining vinaigrette over the leaves, peppers and vegetable salad.
Serve right away.
© Marlena Spieler 2003