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Recipe : *** Mint Potato, Pea and Bresaola Salad

Mint Potato, Pea and Bresaola Salad
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Course:
Side Dish

Practical information

  • Prep time
    20 min
  • Cooking
    15 min
  • Ready in
    35 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
Gomasio is a traditional Japanese condiment sprinkled on food in place of table salt. It is typically a blend of sesame seeds and sea salt, with other spices. It can be found in organic stores or in Asian stores
 

Recipe's Ingredients

  Quantities for people → Recalculate
  • 12 quail eggs
  • 8 slices of bresaola (or 4 slices of parme or bayonne ham)
  • 1 tablespoon parsley, chopped
  • 1 tablespoon tarragon, chopped
  • 1 ablespoons mint, chopped + extra leaves
  • 1 tablespoon gomasio
  • tahini dressing
  • 600 g small yukon potatoes, or fingerling potatoes
  • 120 g peas (shelled and fresh, or frozen)

  • Recipe preparation steps

  • 1
    Cook the eggs in boiling water for about 3 min. Cool in iced water and break shells. Cut in halves and set aside.
  • 2
    Cook the potatoes until tender in boiling water (or steamed). Let cool, peel and cut in big chunks; set aside.
  • 3
    Cook the peas in salted boiling water for 2 min. Rinse under iced water and set aside.
  • 4
    In a large salad bowl, toss gently the potatoes and peas with the dressing. Add the fresh herbs, the bresaola, the eggs and the chopped herbs. Sprinkle with gomasio and decorate with mint leaves. I suggest not mixing the salad with the sauce too early as the potatoes have a tendency to suck the sauce!
  • Ready !