Ingredients
For the Salad
- 3 large Potatoes peel and dice into 1 inch pieces
- 5 small Sprigs of Thyme
- 1 head Royal Rose Radicchio separated and halve the leaves
- handful Baby Spinach washed and trimmed
- 6 oz Smoked Salmon in small trips
- bunch Dill
- Salt and Freshly Ground Black Pepper
- Olive Oil
For the Dressing
- 1/2 cup Cream
- 2 tbsp Irish Stout
- 1 tsp Whole Grain Mustard
- 2 tsp Honey
- 1/2 tsp Thyme chopped
- 1 tbsp Parsley chopped
- Salt and Freshly Ground Black Pepper
Instructions
- Preheat the oven to 190C/375F/fan 170C/335F or gas 5.
- Heat a little oil in a roasting pan and add the potatoes and thyme. Roast for about 25 minutes or until golden tossing from time to time.
- Season with salt and freshly ground black pepper. Set aside and keep warm.
- To make the dressing, pour all the ingredients except the parsley into a small saucepan over low heat. Stir until all ingredients have dissolved.
- Add the parsley and check the seasoning. Keep warm.
- Heat a large frying pan over medium heat, add the olive oil followed by the Royal Rose radicchio leaves. Toss lightly for about a minute or so until slightly wilted.
- Add the spinach and wilt for a further minute. Transfer to serving plates and add the roast potatoes.
- Spoon over some dressing and arrange the smoked salmon and lemon slices on top.
- Garnish with sprigs of dill, sprinkle with freshly ground black pepper and serve immediately.
Nutrition Facts
St Patrick's Day Warm Salad
Per
206 g
Calories
190
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2.5
g
16
%
Carbohydrates
24
g
8
%
Fibre
2
g
8
%
Sugars
5
g
6
%
Protein
11
g
22
%
Cholesterol
20
mg
7
%
Sodium
330
mg
14
%
Potassium
595
mg
17
%
Calcium
62
mg
6
%
Iron
2
mg
11
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Use steamed baby potatoes instead of the roasted ones or even add diced roasted sweet potatoes for a delicious change.
Contributed by Half Your Plate Industry Partner Royal Rose.
