Monday 23rd October 2017
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Serves 4
Preparation time: 10 minutes

Ingredients
4 of each varieties of tomatoes
8 purple potatoes (or Jersey Royals) boiled with skin on
Mixed baby leaf salad
1 tablespoon of chopped mixture of dill
basil and tarragon
50g of granary mustard
2 tablespoons of fresh lemon juice
100ml of extra virgin olive oil
1 egg yolk
Maldon salt
Ground pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Heritage tomatoes and purple potato salad with granary mustard dressing

METHOD
Slice the tomatoes, sprinkle the chopped herbs with Maldon salt and let rest for 1 hour. Meanwhile prepare the dressing; in a blender mix the lemon juice, mustard,
egg yolk and blend, gently pour in the olive oil and season with
salt.

Arrange the tomatoes and baby salad leafs on the plates. Slice the cooked potatoes and toss with half of the dressing and add to the salad. Drizzle the rest of the dressing and serve.

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