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     Potato Salad with Herbs, Greens, Cheese & Munchin’ Mix

 

This recipe was created by Eva's Herbs and Didi Emmons, famous Boston Chef, who is creating over 150 recipes for her next cookbook,

Edible Planet, all about Eva with a chapter on sprouts.

 

 

     2      cups of herbs and greens (any mixture

             will do, try pea shoots, sorrel, chervil,

             spinach, baby red Russian kale, chives,

             parsley or chickweed)

     1/4   cup fromage blanc or creamy goat

             cheese or a good ricotta

             Mustard vinaigrette  - see below

     ½     cup Munchin Mix (lentil, pea and adzuki 

             sprouts) or sprout of your choice

     2      large or 4 small thin skinned potatoes,

             cooked and cut into ½-inch pieces

 

Mustard Vinaigrette –

     2      teaspoon Dijon

     1/4   cup extra-virgin olive oil

            juice of half a juicy lemon

            salt and pepper

 

Coarsely chop whatever seasonal herbs and greens are fresh and available. Chop the cheese into medium sized chunks. Put warm potatoes in a medium bowl, add the cheese, then the herbs and greens and the Munchin’ Mix. Drizzle the Mustard Vinaigrette over the greens and toss with two forks until well mixed.

 

This salad is an excellent vegetarian meal for two or three. The greens are secondary here. What is important is the notion of mustard vinaigrette with diced potato; adding a creamy goat-type cheese dotted here and there with some Munchin’ Mix sprouts, herbs and greens. For the greens and herbs in this salad, I used pea shoots, parsley, lemon balm leaves, spinach and snap peas.

                                                                                                                                                                          Serves 2 or 3