This is really delicious. Feel free to try whatever herbs you find or like in this salad or to add or subtract ingredients as you see fit. Video Demo.
- 1 large onion
- 1 inch dried sausage, diced small
- 1 inch ginger, grated
- 2-3 toes garlic, minced or pounded
- 1/2 – 3/4 c extra virgin olive oil
- 3 medium potatoes, diced
- 1/2 t turmeric
- 1/2 t chili powder
- 1 t cumin, ground
- 1 t coriander, ground
- salt and pepper
- honey vinegar
- 2 medium tomatoes, diced
- 2-3 hard boiled eggs
Suggested Assortment of Wild and Cultivated Greens and Flowers:
- handful violet leaves
- handful sorrel leaves
- handful mint leaves
- handful basil leaves
- handful plantain leaves
- handful purslane
- marigold petals
- St. John’s Wort flowers
Place sliced onions and oil into a heavy bottomed skilled and saute until they become golden and caramelized. Add the sausage, garlic, ginger, spices. There can be more oil than you might normally use because this will be used as the dressing for the potatoes.
Boil the potatoes until they are firm but not too soft, drain and add to the onion mixture, saute briefly and turn off the heat.
Hard boil your eggs (simmer about ten minutes, run under cold water right away for ease in peeling off the shells).
Wash and drain any leaves and flowers that you have picked for your salad. Please use whatever leaf you have. The above list are just suggestions. It is very nice with some mint and basil in it.
Place the warm potato mixture onto the salad greens. Add your tomatoes and diced eggs. Mix it up lightly and taste. Adjust seasonings and serve.