Warm Winter Salad


A different approach to a potato salad, where potatoes are not the unmistakably predominant ingredient but rather an equal partner to a winter mingle. There are pears, chestnuts, and dates involved, and smoked eel to bring another note to the table (which you can of course skip for a vegan and still have a delicious meal).


The dressing is a mustard, orange zest, and maple syrup vinaigrette. It is better to first mix the zest, mustard, and vinegars together, and then add the oil / maple mix to emulsify. I do this in a jar or a shaker, but a milk froth also works great:

  • Mustard, 1,5 tsp

  • Orange zest, 1 tsp

  • Apple cider vinegar, 1 tbsp

  • Balsamic vinegar, 1 tbsp

  • Olive oil, 5 tbsp

  • Maple Syrup, 1 tbsp

  • Salt, 1/4 tsp

Boil:

  • Potatoes, 1 large piece, peeled and cut in 2 cm thickness bite sized pieces

Place the potatoes in cold water and bring to the boil, count 5 minutes from then and strain. Immediately, as they are still smoking hot, place in a bowl and add:

  • Kale leaves picked by hand in small pieces, 1,5 cup

so that it will slightly mellow from the steam coming off the potatoes. Throw in a good amount of olive oil and a strong pinch of salt and move around well. The potatoes will absorb the oil and gain a lot of flavour in the process. Then add the remaining ingredients:

  • Pear, 1/2 pc, peeled and cut in quarters and then in thin slices

  • Plums (dehydrated), cut in small pieces, 1/2 cup

  • Chestnuts, cut in small pieces, 1 cup

  • Smoked eel, cut in small pieces, 1/2 cup

Dress with the vinaigrette and sprinkle some more:

  • Orange zest

and of course:

  • Sea salt flakes

  • Black pepper, freshly ground

Note to self: Next time try it with orange fillets also.