Otago Farmers Market
Spring Potato and Artichoke Salad with sautéed leeks

Spring Potato and Artichoke Salad with sautéed leeks

Ingredients

1kg Agria potatoes cut into quarters (or bite size pieces)
500g artichokes, scrubbed and any ‘hairy bits’ removed, chopped into bite-sized pieces
4-5 leeks (white and light green parts only)
3 tablespoons extra virgin olive oil, divided
 1/4 cup lemon juice
1/4 cup mint, finely chopped
2 tablespoons minced shallots
2 teaspoons Dijon mustard
Salt and pepper to taste
6 cups baby arugula
1 cup frozen and thawed or cooked fresh baby peas
 

Method

Cook potatoes and artichokes in large pot of boiling salted water for 10 to 15 minutes or until tender. Drain and let cool.
Transfer to large bowl. Add 2 tablespoons oil and toss to coat.
Grill potatoes and artichokes for 3 to 5 minutes or until lightly grill marked.
For the leeks, heat a little olive oil in a large frying pan over a medium-high heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
Whisk together remaining oil, lemon juice, mint, shallots and Dijon in a small bowl.  Season with salt and pepper.
Toss potatoes, arugula, peas, leeks and dressing together.
 

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