Daniel Patterson uses dandelion greens instead of the usual parsley to add a slightly bitter edge to his salsa verde.
Slideshow:Potato Side Dishes
1 shallot, minced
2 tablespoons Champagne or white wine vinegar
1 pound small new potatoes
1 bunch dandelion greens (3/4 pound), trimmed
2 caperberries or 1 tablespoon drained capers, minced
1 tablespoon fresh lemon juice
1/2 cup fruity extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
Sliced radishes, for garnish
How to Make It
In a medium bowl, combine the minced shallot and Champagne vinegar and let stand for 20 minutes.
Meanwhile, in a medium saucepan of boiling water, cook the potatoes until they are tender, about 15 minutes. Drain and slice the potatoes 1/3 inch thick.
Prepare a bowl of ice water. In a small pot of salted boiling water, cook the dandelion greens until they are tender, 7 to 8 minutes. Drain and transfer the greens to the ice bath to cool. Drain, squeezing out as much water as possible. Finely chop the greens and transfer them to the bowl with the vinegared shallot. Stir in the minced caperberries, lemon juice and 1/2 cup of olive oil. Season the dandelion salsa verde with sea salt and black pepper.
Spoon some of the dandelion salsa verde onto plates. Top with the warm potato slices and season with sea salt. Garnish with radishes, drizzle olive oil on top and serve.
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