| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Potatoes, Salads |
6 |
Servings |
INGREDIENTS
|
|
Salad: |
| 2 |
lb |
Yellow fin potatoes, (2 to 3) |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Toasted chopped walnuts |
| 2 |
|
Granny Smith apples, sliced |
| 1/4 |
c |
Rice wine vinegar |
| 1 |
tb |
Chopped ginger |
| 2 |
|
Garlic cloves, chopped |
| 2 |
|
Shallots, chopped |
| 1 |
tb |
Roasted curry |
| 2 |
tb |
Sweet hot chili sauce |
| 2/3 |
c |
Vegetable oil |
|
|
Soy sauce to taste |
INSTRUCTIONS
CURRY DRESSING
Place vinegar, ginger, garlic and shallots in a mixing bowl. In a small
saut pan dry saut the curry until you can smell the aroma. Add to the
vinegar mixture and whisk well. Add the sweet hot chili sauce to the
mixture and again whisk to combine. Slowly whisk in the oil until thick and
season with the soy sauce. To combine the salad, place warm potatoes in a
bowl add apples and walnuts and toss. Add the dressing and toss well. Serve
warm. Serves 6
Recipe by: Caprial's Cafe--on PBS TV Posted to MC-Recipe Digest V1 #644 by
Nancy Berry <nlberry@prodigy.net> on Jun 11, 1997
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