Bring on sunny Summer!
My recent collaboration with The Hungarian Artisan focused on seasonal recipes to take us through the warmer months.
Potato salad is always a great idea, especially for BBQ's. So we wanted to jazz up the basic potato salad with the addition of some Porcini Mushroom Salami, caramelised honey and orange dressing with a more Salad Nicoise vibe.
The result was delicious and very pretty!
Serves 4 as a main 6 as a side
3 free range eggs
500g small waxy potatoes
250g green beans, trimmed
3 large radishes, thinly sliced
50g kalamata olives
150g Porcini Salami, sliced
1/2 cup toasted walnuts
2 heads of baby cos lettuce
100ml fresh orange juice
1 teaspoon honey
100ml olive oil
50ml red wine vinegar
1/2 teaspoon salt
1 heaped teaspoon wholegrain mustard
In a large saucepan boil the potatoes until tender. Then drain and cool.
Bring water in a small saucepan to a boil and add the eggs. Cook for 8 minutes then run under cold water.
Blanch the green beans in water for 4 minutes until just tender. Then cool under running cold water. Drain.
Thinly slice the radishes.
To make the dressing..
Add the orange juice and honey to a small saucepan.
On a high heat reduce until syrupy. (roughly 10 minutes).
Turn off the heat, add the remaining ingredients and whisk together to emulsify.
When all the elements are ready, heat a large frying pan to hot and quickly fry the Porcini salami for 2 minutes on each side.
Assemble the salad on a serving dish and drizzle over the dressing.