• Country food: Simple summer salad

    by  • 25/07/2013 • Country food • 0 Comments

    Try this new potato, crisp salami and sesame salad tonight

    The summer salad season is well and truly upon us and the search for cool and crispy food combinations continues while my oven is ‘resting’. The perfect accompaniment to barbecued meat and seafood, potato salad is essential fare when the temperatures are pushing 30 and all you want to do is fan yourself in the garden while thinking about a really quick supper. If it really is too hot to get whisking, use good-quality bought mayonnaise combined with a squeeze of lemon juice instead. To serve 6 people you will need…

    800g waxy new potatoes
    pinch of sea salt
    2 tablespoons sesame seeds
    150g thinly sliced salami (a fatty, unflavoured variety)
    1⁄2 quantity lemon mayonnaise (see below)
    75g rocket
    small bunch of dill, chopped

    For delicious home made lemon mayonnaise:
    1 free range egg yolk, at room temperature
    2 tablespoons freshly squeezed lemon juice
    pinch of sea salt
    125ml plain-flavoured oil of your choice
    1 teaspoon sesame oil

    Serves 6

    1 To make the lemon mayonnaise, put the egg yolk, half the lemon juice and salt in a bowl. Whisk to mix. While whisking continuously, slowly add the oil a drop at a time until fully incorporated. Whisk in the sesame oil and remaining lemon juice. Cover and set aside until needed. (By the way, this recipe makes approximately double the quantity required for this salad. The remainder will keep in the refrigerator for up to 3 days – perfect with grilled tiger prawns.)

    2 If necessary, cut the potatoes into even-sized pieces. Put in a large saucepan. Cover with cold water, add the salt, bring to the boil, then simmer until tender. Drain and set aside.

    3 Heat a frying pan/skillet to medium heat, add the sesame seeds and toast for about 6–8 minutes, stirring until golden. Set aside.

    4 Reheat the frying pan/skillet until hot, add the salami slices and cook for a few minutes on each side until browned. Remove and drain on paper towels. (It will crisp up more as it cools.)

    5 Arrange the rocket in a serving bowl. Toss the potatoes with the lemon mayonnaise and pile on top of the rocket. Scatter with half the toasted sesame seeds and dill. Crumble over the crisp salami and scatter with the remaining sesame seeds and dill to serve.

    *Taken from the new book Salads & Dressings, simple recipes for delicious food every day (£9.99, Ryland Peters & Small, rylandpeters.com). Packed with ideas that are so right for now, I’ve also got my eye on the Melon, Cos and Cucumber salad with Orange Chipotle Vinaigrette…

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