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!
Let’s try a rich salad w/ field salad!
What do we need?
- field salad (of course!)
- small tomatoes like cherry tomatoes or plum tomatoes
- spring onions
- … a rich vinaigrette!
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.
Everything will end up in our salad bowl.
Next step is the vinaigrette:
- olive oil
- balsamic vinegar
- salt & pepper
will be combined by shaking vigorously our sealable container.
Now mix everything!
…. & voilà: today’s salad is ready!
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!