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Older post:Rebecca’s Recipe of the Week: Salad Improvisation
I got home late last night so dinner was a spontaneous improvisation based on what was in the fridge. The result proved to be very tasty! The smooth roasted peppers (you could use sun-dried tomatoes, I think) combine with the crunch of the celery and the boiled potatoes to give a satisfying complexity. A salty miso dressing pulls it all together.
You could serve this with a poached egg, or some grilled meat or fish, or, to be honest, on its own. You could add some feta, as well. I’ve not given precise quantities; that would go against the entire spirit of this dish.
Potato-Pimento Salad with Miso and Herbs
Ingredients
The salad
Potatoes
Celery, sliced
Tinned Spanish pimientos de padrón, sliced, or sun-dried tomatoes, sliced
Lots of fresh parsley and/or coriander, coarsely chopped
Toasted pumpkin seeds, or almonds
The dressing
1 part miso paste
2 parts olive oil
1 part lime juice
Lime zest
Freshly-ground pepper
Preparation
Put the potatoes in a pan and cover with cold water. Bring slowly to the boil, and simmer very gently until the potatoes are tender.
While the potatoes cook, combine the other salad ingredients in a bowl and shake the dressing ingredients together in a jar.
Drain the potatoes and leave to dry off a bit for a few minutes. Once they’re cool enough to handle, cut them into chunks and add them to the salad. Toss well and serve with additional black pepper, to taste.