*  Exported from  MasterCook  *
 
                     NEW POTATOES WITH SALAMI & SORREL
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Small new potatoes
    1       sm           Handful of sorrel
    2       oz           Italian salami (or more)
                         -- thinly sliced
    1       sm           Onion
                         Coriander seed
                         Wholegrain mustard
                         Olive oil
                         White wine vinegar
 
   Chop the onion roughly and partially soften it in 2 generous tablespoons of
   the oil.  Do not let it brown.  Scrub the potatoes (but on no account peel
   them) and steam them.  Wash and dry the sorrel, discarding tough stalks.
   Roll up the leaves tighly in your fingers, just a few at a time, as though
   making a cigarette, and snip across into fine ribbons.
   
       Tip the softened onion and its juices into a big bowl.  Stir in 1/2
   teaspoon each vinegar and mustard, some salt and lots of pepper and
   coriander seed.  The coriander seed should be freshly toasted and ground
   coarsely using a pestle and mortar or a spare peppermil.  Add the potatoes
   to the bowl while still piping hot, so they drink up the flavours of the
   dressing.  Cut each potato in half or into quarters depending on size, and
   toss gently.  Scatter some of the sorrel over the base of a shallow serving
   dish.  Pile the potatoes into the centre, encircle them with the sliced
   salami and scatter the remaining ribbons of sorrel over the top. Serve
   while potatoes are still warm.
   
   Source: Philippa Davenport in “Country Living” (British), May 1988. Typed
   for you by Karen Mintzias
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving