See Also: Cooking Club · Salads · Side Dishes
Potato and Apricot Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Use the small potatoes, cutting into smaller bite sizes if necessary. This is such a wonderful salad when local Blenheim apricots are in season. Add fresh greens, as desired.
10-12 small "baby" potatoes, more or less
1 teaspoon extra virgin olive oil
1-2 small zucchini, cut into julienne strips
1 red bell pepper, cut into julienne strips
1/4 - 1/2 head cabbage, shredded
1/4 cup fresh basil, chopped
5-6 juicy ripe apricots, pitted
2 -3 leaves fresh basil, chopped or torn
1/4 cup white wine vinegar
2 tablespoons crystalline brown sugar
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
pinches of semi-coarse sea salt for sprinkling
Wash the potatoes well, do not peel. Place in a glass or ceramic batter bowl, sprinkle with the 1 teaspoon olive oil. Cover with a plate or lid. Cook in microwave for about 3 minutes, or until potatoes are tender. (the more potatoes, the longer the cooking time!) Set aside to cool. Place cooled potatoes, zucchini, red pepper and cabbage in salad bowl, tossing with the chopped basil. In food processor with steel chopping blade in place, whirl the apricots and basil, and then add vinegar, sugar, salt, and pepper. With motor running, drizzle in the olive oil to make a thickened dressing. Toss with the salad ingredients and serve with pinches of semi-coarse sea salt.
Recipe created 2011-06-27.
