Apr 6, 2008

Redskin Potato & Greens Salad

This dish is so simple yet so flavorful. It's a great way to use up salad greens that are past their prime.

I like to leave some of the skin on the potato because of the high flavor and nutrient factor. Simply cut into pieces slightly larger than bite-sized and steam until just tender. While the potatoes are steaming, put your greens in a very large bowl. Once the potatoes are done, toss them right on top of the greens. Drizzle with extra virgin olive oil, sprinkle with salt and pepper to taste then toss together gently, else you'll have mashed potatoes and greens. It's a very fresh flavor but with the warmth of comfort food. Really fresh potatoes will give this a sweet and buttery flavor.

You could use any greens you like that will wilt. If using heartier green, first saute a bit to remove some of the potential bitterness and to tenderize. Experiment with different potatoes too. You can dress this like any other salad with a full vinaigrette of your making. Point is, hot potatoes added to a salad are delicious.

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