A long-loved favourite in my family is "Potato Lover's Salad". Friends gave my parents the recipe when we lived in upstate New York. I've adapted it slightly and here offer a vegan, optionally raw, very garlicky, immune-boosting version of my family's best summer salad recipe!
GARLIC LOVER'S SALAD
[feeds six as a main; we usually have soup on the side, too!]
Creamy garlic dressing [blend with a hand blender until smooth]:
- 1 cup cashews, soaked overnight or for a few hours
- 2 tsp lemon juice
- salt and pepper
- 2 tsp dried basil
- 2 tsp dried oregano
- 1-4 cloves garlic, crushed [I use four --spicy hot--mmmn!]
- enough coconut milk [Koko] to thin the dressing [or coconut water]
Potatoes:
- six medium-large potatoes, scrub well but don't peel, cut into one-inch cubes
- 1 TBS paprika
- salt and pepper
- extra-virgin olive oil
Toss the potato cubes in the oil, salt, pepper, and paprika. Roast in a baking tin for 45 minutes at gas mark 8/450F/220C. Stir frequently. These can be done well ahead of time; often, I will pop them into the oven in the morning and use them later to make the salad for our evening meal.
[alternate raw recipe, minus the potatoes]
- one large courgette or two smaller ones [zucchini]
- 1 TBS paprika
- salt and pepper
- extra-virgin olive oil
Grate or cube the courgette and toss in the paprika, salt, pepper, and olive oil. Marinate for a few hours in the fridge before adding to the salad.
Make an enormous green salad. I use a mixture of rocket [arugula], spinach, lamb's lettuce, other dark green leaves, and some sprouted beans or lentils for extra protein --just whatever is available and looks good. Stir the potatoes or courgette into the green salad and pour over the dressing. Mix well and eat right away. Delicious with a tomato-based soup!
yummy :)
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