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Recipe for :

Potato and Watercress Salad
 

Judy RidgwayThis recipe comes from Judy Ridgway - you can visit her website by clicking here.

Judy Ridgway has been tasting, talking and writing about olive for twelve years or more since she co-authored The Pocket Guide to Oils Vinegars and Seasonings. This was followed up by a paper on Taste and Flavour in Olive Oil written for the European Commission in 1992 (about to be re-issued in updated form) and then The Olive Oil Companion which is still just about in print.

Before working with co-author Mark Lake on the first book Judy says that she hardly used olive oil and now she hardly uses anything else. "Mark was a real lover of olive oil and he opened my eyes to the fact that olive oil is not just olive all. They all taste quite different", says Judy.

The taste and flavour aspect of foods fascinates Judy and she tastes olive oils at every opportunity. As a result she was invited to sit on the judging panel for the prestigious Leone d'Oro awards for olive oil in Italy for five years from 1996 to 2000.

As well as tasting oil, Judy regularly travels to the producing countries and recently visited the southern hemispere to look at olive oil there. Her work includes tutored seminars, tasting classes and broadcasting.

She has written more than 50 books on food and wine and her book The Wine Tasting Class was nominated for the Julia Child awards in America.

Tossed potato salads in the UK are made with salad cream or mayonnaise. This one uses a warm (or cold) olive oil dressing. It can be served as a side salad with sweet corn or as a main course salad with diced cheese or ham.

If you like the idea of a hot salad to serve with grilled meats or fish, chop the potatoes as soon as they are cooked. You might even heat the dressing gently before adding to the salad.

If you would like to turn this dish into a more substantial salad add 100g each, cubed boiled ham and Cheddar cheese to the cold salad.

Ingredients

500g new potatoes, scrubbed
100g baby sweetcorn
100g watercress, washed
Dressing:
4 tablespoons extra virgin olive oil
1 1/2 tablespoons wine or cider vinegar
1/2 teaspoon mild mustard
salt and freshly ground black pepper

Method
  • Steam the potatoes and sweetcorn in a steamer or a very little boiling salted water until they are just cooked through. Drain, if necessary, and leave to cool.
  • Cut the potatoes into large chunks and mix with the watercress and sweetcorn.
  • Place all the dressing ingredients in a cup and stir briskly with a fork. Pour the mixture over the salad and toss well together.

Serves 4

Judy Ridgway

Visit Judy's web site - click here

 
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