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Spice of the Week!

White pepper: This tart, slightly sour pepper is great on fish and in soups. It looks really cool in a clear grinder with black lava salt.

Monday, March 8, 2010

Potato Salad with a Honey Mustard Dressing



You will need:

1 potato (boiled)
1 small onion (sliced)
1 egg
fresh rosemary
thyme
butter
olive oil
about 1/4 cup white wine (all of the alcohol burns off!)

Slice the potatoes into 1/4 inch thick slices. Slice onion thinly into rounds--set aside. Add olive oil, rosemary, and thyme to a pan and cook potatoes till both sides are browned. Put potatoes on newspaper to drain the oil. Melt butter in pan, add wine and onions. Let the onions brown and the wine reduce. Set on plate with potatoes. Cook the egg sunny-side-up and slide onto plate. Drizzle dressing on the potatoes and pop the egg yoke. Enjoy!

Dressing:
1 1/2 tablespoon Dijon mustard
1 tablespoon honey
fresh rosemary
1/3 cup pickled lemon brine (you can just use lemon juice with some salt or olive oil if nothing else is available)

Add all ingredients together in a medium bowl and whisk quickly.

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