Autumn salad
I’ve been playing with my food again.
I know it’s more about food than food history, but I thought (just for once) you might like to see the results. Potato salad with a difference. The biggest difference is in the colour of the potatoes. They are deep purple. The grower was telling me yesterday that someone complained once because they got them home, cut into them and discovered that they weren’t white or yellow. Normally I would fry them with chili and lime, but today I wanted to do something different.
I started with the potatoes and added beautiful fresh eggs from hens I have met (once). I boiled the eggs and I microwaved the potatoes. When the potatoes were cut, and still hot, I sprinkled them with as much verjuice as they would hold then added a bit of salt. I chopped the eggs and I put in some capers and pitted Kalamata olives, plus some of the heritage carrots (pale orange and white) and a bit of their leaf for the green. One of the organic growers had a ton of tiny tomatoes yesterday, so I had to include some of them, too.
I made a dressing from the chevre mixed with lashings of fresh-squeezed lime and just a bite of chili.
What’s so special about it is that the potatoes, eggs, olives, carrots, tomatoes, chevre and lime all came from the markets yesterday. The aim of this was to see what could be done with minimal effort using seasonal vegetables, focusing on the older or more exotic varieties. The result: very, very happy tastebuds.
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