From Fields of Green, Annie Somerville, Bantam Books, 1993.
I’ve had Fields of Green for some years now after it arrived as a Christmas present. I had said to family how I had enjoyed eating at Greens Restaurant in San Franciso. The result was the present which has been well used and equally well appreciated. The recipes generally always seem to be worth making and usually turn out well.
This particular salad was a little more work than usual. The potatoes had to be baked first. They were then cut into smaller pieces and grilled with red onions and red capsicums. Care had to be taken for the onions needed a little more time than the others so they had to be watched and the potatoes and capsicums moved lower in the oven.
Once the grilling was done the vegetables were tossed with the vinaigrette and some coriander. They were then placed on some salad leaves and served.
The chipotle vinaigrette was the hero. I had never thought of using chipotle puree in a dressing but it works extremely well. The smokiness and heat of the chillies highlighted the vegetables and the lime juice and Dijon mustard added an extra tang. Loved the dressing.
Ease of cooking: ✔✔✔