I was enjoying some barbecued beef brisket recently, and asI went to stick my fork into the potato salad that accompanied it, I could seesomething looked very different. The salad was chock full of what appeared tobe some kind of chopped, dark, leafy greens.I took a bite, and quickly realized it was mustard greens.What a great idea! The greens not only added an interesting heat, but providedtexture as well. I made up my mind right then and there that I’d borrow thisidea, and share it before Memorial Day weekend.
On my way out I thanked the counter person for the greatlunch, and said how much I loved the mustard greens in the salad. He smiled andsaid thanks, but that they were actually dandelion greens. I mumbled somethinglike “that’s what I meant” as I realized I’d been fooled by the preparedmustard and hot spices that dressed the similarly flavored green. Anyway, I decided to stick to my original plan and use theeasier to find mustard greens, and I was very happy with the results. As you’llsee, I went extremely simple in the ingredient list, but obviously you candress this up with lots of additions.
By the way, this is no beginner’s potato salad. Mustardgreens are spicy, slightly bitter, and not at all subtle, but when you considerthe sleepy array of potato salads at your typical Memorial Day cookout, thisoriginal and very tasty alternative would certainly be a welcomed treat. Enjoy!
Ingredients for 6-8 Portions:2 1/2 pounds Yukon Gold potatoes
4 cloves garlic (boiled with potatoes) 1 cup chopped mustard greens, or to taste1/2 cup chopped dill or sweet picklesalt and pepper to taste
For the dressing:*this is what I used, do yours to taste!1/2 cup mayo1/3 cup white wine vinegar1/4 cup olive oil1 tsp Sambal chili saucesalt and pepper to taste
Hiç yorum yok:
Yorum Gönder