As you saw with the meat salad, on day 3 of the salad diaries I went through real meat withdrawal. On day 5 it was the turn of the carbs. Attempting to go without pasta, bread or potato is actually a rather depressing undertaking, and as a person whose life revolves around the celebration and enjoyment of food, I’m really not one for denying myself of things. The secret (and it’s taken me many years to learn this) is moderation. So, I’m delighted to bring a little carb joy into this salad series. Afterall the whole point of these diaries is to display the wonderful variety that “salad” encompasses, and indeed every salad I’ve eaten (not all of which have been documented) has been both different and absolutely delicious.
The obvious choice is a potato salad, though using the word salad for something drenched in mayonnaise is completely oxymoronic to me. I therefore decided to do a lovely summery and light interpretation of the potato salad. There are only three ingredients in the salad so it’s really important that you use the best possible produce. My potatoes were Jersey royals and my rocket was organic and local produced (picked up at the marvellous Grocer & Grain at the bottom of my road). We ate the potato alongside smoked haddock poached in milk on the first night…
…and the leftovers were gobbled up the following night with minute steak and a beautiful tomato salad. Belting.
Jersey royal & rocket salad
Enough for 4 servings
- 1kg Jersey royal potatoes, cut into similar size chunks
- a couple of handfuls of rocket
- 2 tablespoons of capers
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- sea salt and pepper
Boil or steam your potatoes until tender. Drain in a colander and transfer to a bowl. While the potatoes are still warm, stir through the rocket, capers, oil and vinegar. Season generously with salt and pepper and then toss well. Serve immediately. Insanely simple.
If you’re interested in how I cooked the haddock, then ’twas as follows: I mixed water and milk with salt, pepper and wholegrain mustard. I then put the smoked fillets in a dish and covered them with the milk mixture, sprinkled with some parsley and bunged them in the oven at 200°C for around 20 minutes.