St Patrick’s Day Warm Salad
Mar 12, 2015
St Patrick's Day Warm Salad
Ingredients
For the Salad
- 3 large Potatoes peel and dice into 1 inch pieces
- 5 small Sprigs of Thyme
- 1 head Royal Rose Radicchio separated and halve the leaves
- handful Baby Spinach washed and trimmed
- 6 oz Smoked Salmon in small trips
- bunch Dill
- Salt and Freshly Ground Black Pepper
- Olive Oil
For the Dressing
- 1/2 cup Cream
- 2 tbsp Irish Stout
- 1 tsp Whole Rain Mustard
- 2 tsp Honey
- 1/2 tsp Thyme chopped
- 1 tbsp Parsley chopped
- Salt and Freshly Ground Black Pepper
Instructions
- Preheat the oven to 190C/375F/fan 170C/335F or gas 5.
- Heat a little oil in a roasting pan and add the potatoes and thyme. Roast for about 25 minutes or until golden tossing from time to time.
- Season with salt and freshly ground black pepper. Set aside and keep warm.
- To make the dressing, pour all the ingredients except the parsley into a small saucepan over low heat. Stir until all ingredients have dissolved.
- Add the parsley and check the seasoning. Keep warm.
- Heat a large frying pan over medium heat, add the olive oil followed by the Royal Rose radicchio leaves. Toss lightly for about a minute or so until slightly wilted.
- Add the spinach and wilt for a further minute. Transfer to serving plates and add the roast potatoes.
- Spoon over some dressing and arrange the smoked salmon and lemon slices on top.
- Garnish with sprigs of dill, sprinkle with freshly ground black pepper and serve immediately.
Notes
Use steamed baby potatoes instead of the roasted ones or even add diced roasted sweet potatoes for a delicious change.
Contributed by Half Your Plate Industry Partner Royal Rose.
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