Simple and easy side dish, perfect for a barbeque, buffet or even a lunch with an green salad.
Ingredients:
- New potatoes
- Salami Slices (I used peppered German), cut into strips
- 3 spring onions, finely shredded
For the salsa verde
- 50g watercress
- 2 cloves garlic
- 10 anchovy fillets (the brown, salty kind) (optional)
- 1 tablespoon red wine vinegar
- Juice of 1/2 small lemon
- Extra virgin olive oil
- 1 small handful capers
- 1 small handful cornichons (baby gherkins)
- 1 small handful each basil leaves, parsley leaves and mint leaves
- 1 tablespoon wholegrain mustard
- Watercress salsa
Method :
- Cook the potatoes until just tender, drain and set aside in a serving dish.
- Add the salami slices to a hot, dry pan and cook until crispy. Drain on kitchen paper.
- Add some watercress salsa to the potatoes, mix in the salami and sprinkle over the onions.
Variation:
You can use bresola, chorizo or milano salami instead of German salami..
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BlogCampUk 2012
