French Potato & Leek Winter Salad | Rabblewriter.com
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Recipe:
Warm French Potato and Leek Salad
Serves 4

For the Salad:
2 large leeks, rinsed, cut half lengthwise, rinsed again and steamed until soft, then sliced crosswise
4 cups fingerling potatoes, steamed, cooled but slightly warm, cut to bite size pieces
2 cups steamed green beans or French haricot verts, steamed and cut bite size
2 Tbsp finely diced red onion
4 Tbsp cooked quinoa (optional)
1 Tbsp finely chopped parsley, for garnish

For the Vinaigrette:
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Dijon or Yellow Mustard
1 Tbsp Apple Cider Vinegar
½ Tbsp water
½ tsp dried tarragon leaves or oregano
Freshly ground pepper
Salt to taste

Make the vinaigrette. Whisk all ingredients together in a small bowl and season with pepper and a little bit of salt and taste. If vinaigrette is a bit tart, add a little bit more of water and mix again and taste again. Set aside.

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To assemble salad:
Toss the potatoes and leeks, which are preferably just slightly warm, with half of the vinaigrette. Toss them carefully with a spoon just to coat them without too much mixing to avoid potatoes to break and turn into a mush. Set aside for a few minutes to allow vinaigrette to seep through to the mixture. Meanwhile, toss the rest of the vinaigrette with the green beans and diced red onion. Just before serving, mix potato mixture with French green beans mixture carefully and taste and adjust seasoning if needed. Serve on 4 plates and sprinkle with the cooked quinoa and fresh chopped parsley.

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