New Potatoes With Salami & Sorrel
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New Potatoes With Salami & Sorrel
  Potato  
Last updated 6/12/2012 12:45:06 AM. Recipe ID 4763. Report a problem with this recipe.
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      Title: New potatoes with salami & sorrel
 Categories: Salads, Main dish
      Yield: 2 Servings
 
      1 lb Small new potatoes
      1 sm Handful of sorrel
      2 oz Italian salami (or more)
           -- thinly sliced
      1 sm Onion
           Coriander seed
           Wholegrain mustard
           Olive oil
           White wine vinegar
 
  Chop the onion roughly and partially soften it in 2 generous
  tablespoons of the oil.  Do not let it brown.  Scrub the potatoes
  (but on no account peel them) and steam them.  Wash and dry the
  sorrel, discarding tough stalks. Roll up the leaves tighly in your
  fingers, just a few at a time, as though making a cigarette, and snip
  across into fine ribbons.
  
      Tip the softened onion and its juices into a big bowl.  Stir in
  1/2 teaspoon each vinegar and mustard, some salt and lots of pepper
  and coriander seed.  The coriander seed should be freshly toasted and
  ground coarsely using a pestle and mortar or a spare peppermil.  Add
  the potatoes to the bowl while still piping hot, so they drink up the
  flavours of the dressing.  Cut each potato in half or into quarters
  depending on size, and toss gently.  Scatter some of the sorrel over
  the base of a shallow serving dish.  Pile the potatoes into the
  centre, encircle them with the sliced salami and scatter the
  remaining ribbons of sorrel over the top. Serve while potatoes are
  still warm.
  




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Recipe ID 4763 (Apr 03, 2005)

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