Wednesday, 30 September 2015

Bean and baby potato salad


A hearty salad full of textural contrasts. A good book. Can quick lunch breaks get more perfect than this?

I cast scientific measurements to the winds when I made this filling salad (it was a complete meal), choosing instead to go by the measuring tools of our ancestors. So the ingredient list looks something like this.

Ingredients 


Two handfuls of baby potatoes, boiled and peeled
A large handful of lightly steamed young beans, topped tailed and the long specimens halved
As many mustard sprouts as will get pinched between thumb and forefinger, and then a few more
A generous splash of extra virgin olive oil
A slightly reluctant splash of balsamic vinegar
A large pinch of salt
Enough walnut kernels to please the mind, broken without a care

Method


Mix the hot steamed beans with potatoes (at any temperature. Mine came straight out of the fridge)
Add the remaining ingredients (no fiddly whipping of the dressing ingredients).

Toss until everything mixes evenly.

I would have loved to add in a handful of raisins, but had to leave them out because I er ate them before the salad was assembled.