This truly is a hearty salad, and I often savor it as a full meal by adding purple or sweet potatoes. Chile has some of the meatiest artichokes I’ve ever tasted, and that’s why they’re the inspiration for this salad. The mustard gives it a nice bite. This salad can be made ahead of time and refrigerated. Serves 2
Ingredients:
1 pound red-skinned potatoes, washed, unpeeled, and cut into 1-inch pieces
Pinch of sea salt
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 small red jalapeño, seeded and finely chopped
1/8 teaspoon cayenne pepper
1 tablespoon white wine vinegar
3 tablespoons chopped fresh mint
One 14-ounce can artichoke heart, drained and halved
Sea salt
Freshly ground pepper
1/4 cup pine nuts
Directions:
- Place potatoes in a medium saucepan. Add a pinch of sea salt and cover with cold water by 1 inch. Bring to a boil over medium heat; test for doneness by inserting a skewer into—it should go in easily. Drain and set aside.
- In a medium bowl, make the dressing by whisking together oil, mustard, jalapeño, cayenne pepper, vinegar, and mint. Toss in artichoke and cooked potatoes and lightly toss. Season with salt and pepper.
- Divide the salad among two salad plates and sprinkle with pine nuts.
Excerpted from Nirmala’s Edible Diary by Nirmala Narine. Photographs by Diana Delucia. Copyright © 2009 by Nirmala Narine. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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