Tuesday, November 17, 2009

Another one of those nice and hearty lunch-salads

I love making these salads that are basically a main course in terms of the filling effect and the ingredients, but they still deserve the name of a salad. It just makes you feel all healthy and calorie cautious when you eat them. It actually makes you feel thinner and prettier while you eat them. And S loves them. I mean who wouldn't want to have the backbone to just have a salad for lunch or dinner instead of say meat and potatoes or a rich pasta?

A baked potato and salted peanut salad (Salat krõbekartulite ja maapähklitega):
serves 2



1 large or 2 medium potatoes
1-2 cloves of garlic
olive oil
1/2 of a long cucumber
1 red onion
a small handful of salted, roasted peanuts
1 pot of Roman lettuce
~50 g grated Parmesan

For the dressing:
1 tbsp of creamed cheese
1 tbsp of sour cream
1 tbsp of mayonnaise
1 tbsp of mustard
freshly grated black pepper
salt (if needed, taste first)

Peel and quarter the potatoes and parboiled them for about 10 min until they're not as hard anymore but not completely tender yet either.

*I happened to watch three episodes of Heston Blumenthal's "Kitchen Chemistry" on Discovery Channel last weekend, so now I'm inclined to suggest that it might be a good idea to rinse the potatoes with cold water before cooking them, then cooling them and deep frying them for 5 min's in 130 c oil and after cooling them again deep frying them again in 180 C oil until golden brown. But that's not what I did. To my excuse - I did make this salad before watching the show. But to be perfectly honest, I'm not sure if I would have found the time for the whole song and dance as lately my cooking is a contortionist's exercise of chopping, peeling, washing and at the same time minding the kid.

Preheat the oven to 200C.
Dice the pre-cooked potato wedges.
Peel and thinly chop the garlic, mix it with olive oil and then mix the potatoes in the garlicy oil so that all the pieces are coated. You can just use garlic infused olive oil for this, but I didn't have any.
Line a baking-tray with some parchment and transfer the potatoes to the paper.
Bake for about 10 minutes or until golden.

Mix all the dressing ingredients. (If you have any leftover Ceasar's dressing, that'll do fine as well).
Tear up the lettuce, slice the cucumber and the onion.
When the potatoes are done, let them cool.

Toss all of the above with 1/2 of the parmesan and the dressing. Divide between two plates, sprinkle with the peanuts and the left over Parmesan and you're good to go.

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