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Pee Wee Potato and Watercress Salad with Miso Vinaigrette

(Serves 2)

  • 2 cups pee wee potatoes, washed
  • 1 cup watercress, washed and coarsely chopped
  • 1 cup cilantro, coarsely chopped
  • 1/4 cup grapeseed oil
  • 2 tbsp seasoned rice wine vinegar
  • 1/2 tbsp toasted sesame oil
  • 2 tsp sweet white miso
  • 1 tsp fresh ginger, minced
  • Kosher Salt, to taste
  • toasted sesame seeds, for garnish

Directions: Cover potatoes with cold water and bring to a boil. Cook for about 10 min, or until tender. Make dressing by whisking miso, vinegar, and ginger together. While whisking, drizzle in grapeseed oil, then sesame oil. Season to taste with kosher salt, if desired. Once potatoes are cooked through, drain in colander and promptly put in a heat safe bowl. Dress warm potatoes, and allow them to cool to room temperature. You may put them in refrigerator to hasten the process. Once potatoes have cooled, add watercress and cilantro and toss. Season to taste with more kosher salt if necessary and garnish with sesame seeds.

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