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.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔
No comments:
Post a Comment