Guest writer: Pamela Walker, writer and local farm and food activist (www.GrowingGoodThingsToEat.com)
May is salad month, so here’s another salad recipe, inspired by my most recent trip to Chicago to visit my children and grandchildren. One of my daughters-in-law made this salad and contributed it to a lunch party celebrating a grandson’s first communion. For meat eaters, this salad was a good accompaniment to baked ham. For vegetarians, the salad was equally tasty with a richly creamy leek quiche. We think that this salad would be just as good using arugula or spinach instead of watercress. A number of Santa Fe Farmers’ Market vendors currently offer arugula and spinach and potatoes. (Dessert was chocolate cake and strawberries.)
Warm Potato and Watercress Salad
Ingredients:
1-1/2 lb. fingerling potatoes, halved lengthwise
5 Tbs. extra-virgin olive oil
Kosher salt
2 Tbs. white wine vinegar
1 tsp. Dijon mustard
1 medium bunch watercress (about 6 oz.), stemmed
Freshly ground black pepper
Preparation:
- Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the potatoes with 1 Tbs. of the oil and 1/2 tsp. salt. Roast, tossing occasionally, until golden brown and tender, about 20 minutes.
- Meanwhile, in a small bowl, whisk the vinegar, mustard, and 1/4 tsp. salt. Whisking constantly, slowly pour in the remaining 4 Tbs. olive oil to form a thick dressing.
- Pour half of the dressing directly over the hot potatoes on the baking sheet. Add the watercress and toss until the potatoes absorb the dressing and the watercress starts to wilt. Season to taste with additional salt and pepper. Serve with the remaining dressing on the side.