Purple Salad
You eat with your eyes too! Sometimes a change of color makes the difference to turn a recipe into something special, even symbolic, as in this purple salad that we propose to celebrate Women’s Day.
The ‘vitelotte’ potato has purple skin and violet-colored flesh, and we can find it in elongated, round, larger or smaller varieties… We love the touch of color it gives to dishes, however simple they may be!
This salad, made with very few ingredients, provides an original touch to any table.
Preparation time: let’s say half an hour
Difficulty: laughably easy
You need:
For 2 people
• 600 g of small round purple potatoes
• 2 spring onions
• A lemon
• 4 tablespoons of extra virgin olive oil
• Salt
• Fresh cilantro
How is it done?
Peel the purple potatoes, put them to boil in salted water, and count 20 minutes from when boiling begins. Wash, dry, and chop the spring onion very finely. Squeeze the lemon and mix the juice with olive oil, lemon juice, and fresh cilantro leaves.
Once the potatoes have cooled, slice them and dress them with the previous mixture. Serve the salad as is or after a short time in the fridge so that it is colder.
