Saturday, March 23, 2013

Mizuna and Roasted Potato Salad (Week 13)

This lovely little recipe is a total "keeper". It offers a new and unique twist on potato salad.

This all started with a mid week trip to the Vineyard Farmers Market and Mr. Thao (sp?). He puts up with my poking and's my typical "what's this?" "Do I cook it or eat it raw?" This time is was a bright green bunch of what looked like field grass..... It was called "Mizuna".

1 1/2 fingerling potatoes, cut in half
2 cloves of garlic finely chopped
7 T olive oil
1 shallots, finely chopped
1 1/3 T sherry vinegar
1 1/2 tsp Dijon mustard
1 tsp sea salt
3/4 chopped mizuna
1 c chopped yellow cherry tomatoes
1/4 c grated parmigiano reggiano

Preheat oven to 450. Roast potatoes with garlic and a couple of tablespoons of olive oil. Sprinkle with sea salt and shallots. Chop mizuna, remove and discard the stems.

Whisk the remaining olive oil, vinegar, mustard and seasonings. Take warm potatoes and place on top of the mizuna to let them wilt. Toss with dressing and cheese.

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