Recipe
for :
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Potato Salad with Lager & Roman Vinaigre
Dressing
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|
 This
recipe for Potato Salad with Lager & Roman
Vinaigre Dressing comes from chef Alan Coxon - www.alancoxon.com
This recipe demonstrates the use of
one of the products in Alan's historic Vinaigres range
of products. Alan has delved back in time to reproduce
flavours and ingredients that once adorned tables of
the mighty Roman Emperors, Mediaeval Knights and Ancient
Greek temples. There are three uniquely varying flavours
reminiscent of periods as far back as 44BC to the Fourteenth
century AD which are now available for you to savour
and to experiment with in your own home.
Each period product holds unique combinations of flavours
that will enhance modern cooking and make for interesting
discussion at the dinner table or around the barbeque.
Lovingly prepared using traditional and natural production
methods, acidulated over oak wine barrels and using
only the finest quality natural ingredients, thes unique
products are stored in hand-blown bottles that bring
a true sense of history to modern dining tables, for
your full enjoyment in the future.
To find out more have a look at the articles entitled
Vinegars
. . . and you thought they were just for chips
or visit www.alancoxon.com
Here's a salad for the boys!
Ingredients
for Potato Salad
450g (1lb) medium equal-sized potatoes, peeled
1 small red onion, finely chopped
2 tbsp chopped fresh parsley
Lager dressing:
100ml (3 1/2fl oz) olive oil
1 red onion, thinly sliced
200ml (7fl oz) lager
1½ tbsp Roman Vinaigre
1 tbsp Dijon mustard
1 tsp caster sugar
Sea salt and freshly ground black pepper
How
to make Potato Salad
- Cook
the potatoes in boiling, lightly salted water for
about 20 minutes, until tender. Drain well and cool
slightly.
- Meanwhile,
make the lager dressing. Heat 2 tbsp of the olive
oil in a small frying pan and gently fry the onion
for about 5 minutes until softened, but not browned.
Add the lager and Roman Vinaigre and simmer for 5
minutes.
- Transfer
the mixture to a food processor and add the mustard,
caster sugar and seasoning. Whilst the motor is running,
slowly pour in the remaining olive oil to give a fairly
thick dressing.
- Slice
the potatoes into 5mm (1/4in) rounds. Whilst they
are still warm, gently mix them with the lager dressing,
red onion and parsley, taking care not to break them
up.
- Check
the seasoning, then serve warm or at room temperature.
Serves
4 - 6
Alan
Coxon
www.alancoxon.com
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