roaming fields w/ field salad & potatoes

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Another salad quickie: today we’re dealing w/ field salad made rich by potatoes & eggs!

 

 
My feeling always told me to link field salad to winter, but you’ll find field salad all year round… It’s true that originally field-grown field salad is harvested from autumn during winter, but with an enabler called greenhouse the sky is the limit!

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Let’s try a rich salad w/ field salad!

What do we need?

  • field salad (of course!)
  • arugula
  • small tomatoes like cherry tomatoes or plum tomatoes
  • potatoes
  • eggs
  • spring onions
  • … a rich vinaigrette!

 

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Field salad has to be rinsed – thoroughly! It’s always contaminated w/ sand & soil. Afterwards you should cut off or rip off the small roots. (Unless you bought ready-to-eat field salad at your trusted food store already cleaned!) Use your salad spinner to dry the field salad as much as possible.

Now we need potatoes – boiled potatoes. I’m honest: it isn’t economic to cook about 3 potatoes – so think ahead & store some boiled potatoes from yesterday or the day before yesterday or… if you plan to do some field salad w/ potatoes… or just boil a lot of potatoes for future use!

Next we’ll need hard-boiled eggs (same procedure & thinking as for the potatoes) which we cut w/ an egg slicer lengthwise & across.

The rest will be chopped as usual.

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Everything will end up in our salad bowl.

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Next step is the vinaigrette:

  • olive oil
  • balsamic vinegar
  • mustard
  • salt & pepper

will be combined by shaking vigorously our sealable  container.

Now mix everything!

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…. & voilà: today’s salad is ready!

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roaming fields w/ field salad & potatoes

Prep Time: 20 minutes

Servings: 2

roaming fields w/ field salad & potatoes

Another salad quickie: today we're dealing w/ field salat made rich by potatoes & eggs!

Ingredients

  • 100 gr field salad (cleaned)
  • 25 gr arugula
  • 2 hard-boiled eggs
  • 3 boiled potatoes
  • 1 spring onion
  • 3 small tomatoes like cherry tomatoes or plum tomatoes
  • for the dressing:
  • 4 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 tsp mustard
  • salt & pepper

How to...

  1. Clean the field salad & the arugula.
  2. Chop the spring onion & the tomatoes.
  3. Chop the boiled potatoes (assuming that you can fall back on already boiled potatoes).
  4. Cut the egg w/ an egg slicer lengthwise & across (assuming...).
  5. Put everything in a salad bowl.
  6. Mix the dressing as usual by shaking vigorously in a sealable container.
  7. Pour the dressing over the salad & mix again.
  8. Serve immediately!

Notes

Prep Time: The time for boiling of potatoes & eggs is not included.

Mustard: I recommend a strong mustard - think of the potatoes that need some kick!

http://thebusinesswomanskitchen.de/roaming-fields-w-field-salad-potatoes/

 

If comparing the vinaigrette for field salad with the vinaigrette of previous leaf salad recipes (e. g. mixed leaves) you’ll notice that we prepared a little more vinaigrette this time: it’s because of the boiled potatoes which tend to soak any liquid.

Furthermore we incorporate ingredients which need a special preparation (boiling potatoes, boiling eggs): time, time…. However, let’s stay positive: we can easily process leftovers or prepare somewhat more of the stuff for the next days!

 

The businesswoman with too may office hours thinks

I see, I see… in general we’re always mixing salad leaves w/ some more ingredients & shaking our vinaigrette: it’s quick & easy. It depends on me how much preparation work has to be done to get the ingredients ready. I guess there’ll be a general post on the general possibilities soon!

 

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