Warm Potato Salad with Organic Balsamic Vinegar
Delicious polenta squares, topped with spinach, white ragu and parmiggiano reggiano, enriched with our Platinum Label Balsamic Vinegar
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.denigris1889.com.
Cooking tools:
- Kitchen scale
- Microplane
- Chef's knife
- Cutting board
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 2 spring onions
- 25g flat-leaf parsley
- 500g baby new potato
- 180g green beans – washed and trimmed
- 1 tbs Dijon mustard
- Juice of 1 unwaxed lemon + its zest, finely grated
- 5 tbs extra virgin olive oil
- 4 tbs De Nigris Organic Balsamic Vinegar
- 1 tsp Cayenne pepper
- 10g sea salt flakes (or large pinch)
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