Potato Salad with Caramelized Onions and Green Peas
For 4 servings
A few handful of mixed Salad Greens, rinsed and spun dry
A cup of fresh green peas, cooked in salted boiling water about 3-5 minutes until soft
8 small potatoes or 4 medium potatoes, peeled and cooked in salted boiling water until soft
Prepare vinaigrette and caramlized onions (recipes follow). Tear salad greens into bite-sized pieces. Arrange equal portions of greens on 4 plates. Place 1 or 2 potatoes on each. Sprinkle 2 tablespoons of green peas over the potatoes. Top the potatos with caramelized onions. Drizzle 2 tablespoon of vinaigrette on the salad.
A large onion, sliced
2 tablespoon of Olive oil
Heat olive oil in a non-stick frying pan over medium heat. Add onion slices and stir to coat evenly. Cook gently for 10 mins until brown, stirring the onions frequently. Season with salt.
French Red Wine Vinaigrette:
I tablespoon of French Dijon Mustard( Maille is the best in my opinion)
2 tablespoon of Red Wine Vinegar
5 tablespoon of Olive Oil
a pinch of salt
Icecat's quick method: Put all ingredients in a small zipbloc container( a cup size). Cover the container tightly with its lid, and shake it vigorously until the vinaigrette thickens into an emulsion. It should only take 5-10 seconds.
Traditional method: you can mix the mustard with red wine vinegar until a smooth paste. Pour olive oil slowly into the paste while stirring continously it with a small whisk/spoon. Season with salt. It takes around 2-3 mins to prepare.