FINGERLING FARM SALAD

Great anytime of the year. Serve with soup, bread, and your favorite glass of wine. Add some leftover beef, chicken, or seafood to create a meal.

SERVES: 4

Ingredients:

1 package of Fresh Sides Fingerling Potatoes, skin on - “ no peeling required
(whole, halved, or sliced)

2 tablespoons olive oil
Pinch of salt
Pinch of pepper½ cup of chopped parsley
¼ cup capers, chopped (or black olives)
¼ cup red or green onion, chopped
½ cup of cherry/grape tomatoes, sliced in half
½ cup feta, crumbled
¼ cup olive oil
¼ cup whole grain mustard (or Dijon style mustard)
juice of half a lemon
½ cup cooked lentils (optional)
2 boiled eggs, chopped, sliced or quartered can be used as garnish (optional).

Preparation:

1. Open the re-sealable package of Fresh Sides Fingerling Potatoes, cut potatoes in half lengthwise or slice, add the 2 tbl of olive oil and salt.

2. Place sealed bag on microwaveable plate and microwave for 7 minutes on high.

3. Meanwhile stir together olive oil, mustard and lemon juice in bowl for dressing, Set aside.

4. Using potholders, carefully remove plate from microwave.  Let rest for 1 minute.  Use the cool touch panels at the top and bottom of bag for safe handling. Carefully open the seal with a fork, and allow potatoes to come to room temp.

5.  Toss potatoes together with dressing and remaining ingredients, serve.

This recipe was developed by Chef Camille Becerra is a NYC based chef and restaurateur known for incorporating the Latin spices of her heritage as well as her dedication to sourcing local quality and sustainable ingredients. She believes her approach to healthy applications and classic techniques lends itself to maximizing flavor.


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