Keep it simple – a summer salad with new potatoes, broad beans, red onion and olives

July 23, 2010

I have a houseful of family visiting from overseas this weekend so I’m going to make this quick. We’ve just had lunch in the garden (with wine so my spelling may be worse than usual!!) and I’ve sneaked upstairs to send this. I made a salad with this week’s gorgeous new potatoes from Marc Michel along with our broad beans and red onions. I dressed it in olive oil and sherry vinegar with a little honey and wholegrain mustard for good measure. For a dose of salty intensity I  threw in some of those wrinkly black olives which I stoned and tore before tossing in.
We ate all this with some of our cherry vine tomatoes that I roasted over a low heat for about 6 hours. I just threw them in after breakfast with a little olive oil and salt. Normally I add a little sugar but they are so sweet at this time of year there’s really no need. Some baked feta, a plain green salad and crusty bread completed things.
As did a bottle of chilled Albarino……..
 
A summer salad of new potatoes, broad beans, olives and red onions
  
You’ll need:
 
1 kilo new potatoes
 
1/2 red onion (finely sliced)
 
a handful of black olives torn on half   
 
500gr broad beans 
 
The dressing:
 
6 tablespoons
 
2 tablespoons sherry vinegar
 
1 level teaspoon wholegrain mustard
 
1 level teaspoon honey
 
Salt and pepper
 
Wash (they don’t need peeling just a scrub) and cook the potatoes. I put them in cold water which I bring to the boil then it normally takes 10 – 15 minutes after that. If you have different sizes drop the bigger ones in first, wait a few minutes then add the smaller ones. Prepare the broad beans by podding then steaming them for about 3 minutes. When they’re cooked, allow them to cool down a bit then pop each bean out of its skin and set aside.
Make the dressing by whisking all the ingredients together. When the potatoes are ready put them in a bowl and roughly chop the larger ones so they are all bite sized. Throw in the beans, onions and olives. Add the dressing and toss everything together. Taste then add a little more salt and/or vinegar if you think it needs it. Enjoy!!!
 
Gotta go – they’re pouring more wine!!
 
Have a great weekend,
Sarah
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