Monday, May 25, 2009

Purple Potato Green Salad

This simple salad uses purple potatoes, one of the first species of potatoes cultivated in the Americas hundreds of years ago. The creamy avocados and the fresh tomatoes create a nice contrast of textures, a nice alternative to potato salads with heavy mayonaisse dressings. Don't quarter the potatoes before boilig them or they will loose their beautiful purple color. To make this salad you'll need the following ingredients:

  • Half a pound of small purple potatoes
  • One head or red lettuce
  • Two ribs of celery
  • One handful of flat leaf parsley
  • One green onion
  • One ripe avocado
  • One large, red heirloom tomato
  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of rice vinegar
  • a few drops of fresh lemon juice
  • Sea salt to taste
  • fresh ground pepper to taste
Boil the potatoes in salted water for about 10 minutes until they are tender, but still firm. Rinse under cold water and chill in the refrigerator. Wash and spin the lettuce and tear it into bite size pieces. Wash and de-vein the celery and slice thinly. Cut the tomato in half and remove the seeds, then cut into chunks. Peel and slice the avocado and add the lemon juice, it will prevent it from discoloring. Chop the parsley and the green onions. Combine all the ingredients in a salad bowl or in individual bowls. Emulsify the oil by adding the vinegar slowly and wisking it, then season with salt and pepper to taste. Toss the salad with the vinagrette before serving.

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