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Salad
4 - 6 servings
20 minutes
15 minutes
Chef Jody Adams
1½ pounds Fingerling Potatoes, scrubbed and cut lengthwise in half
6 bay leaves, or substitute with dried bay leaves
2 cloves organic garlic, finely chopped
Kosher salt to taste
Melissa's Spice Grinders, Rainbow Peppercorns
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
1 stalk organic celery, peeled and chopped into ¼ inch dice
1 dozen figs, stems removed and cut lengthwise into quarters
1 small red onion, chopped into 1/4 inch dice
2 tablespoons Italian parsley, chopped
1 tablespoon tarragon, chopped
¼ cup green olives, pitted and chopped
Put the potatoes in a saucepan and add cold water to cover by ½ inch.
Add the bay leaves and garlic, season with salt and pepper, and bring to a boil.
Reduce the heat to simmer and cook until the potatoes are just tender, about 10 minutes.
Remove from the heat and allow the potatoes to cool in the water.
Drain, removing and discarding bay leaves.
Whisk the mustard and red wine vinegar together in a small bowl to form an emulsion.
Continue whisking while slowly adding the olive oil in a thin, steady stream.
Season the vinaigrette with salt and pepper.
Just before serving, combine the potatoes, celery, figs, red onion, parsley, tarragon, and green olives in a large bowl, add the vinaigrette, and toss to coat.
Taste, season with salt and pepper if necessary, and serve.
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