Potato Salad Jambon Persillé
The Fatted Calf's Taylor suggested I simply serve it on levain and wash down with a bottle of Burgundy. This sounds like the kind of idea I can live with and I might yet still try his suggestion later in the week.
For today, however, I wanted to incorporate it into a salad for a simple lunch on a warm day. The Jambon Persillé is bold and salty so I tempered it down by mixing it with warm, diced potatoes and a perky vinaigrette made with real French Dijon and Sherry vinegar before mixing it with a tangle of peppery rocket leaves. The Frenchman seemed to be rather taken with the result. So much so, he is now taking a nap.
Next time we plan on adding a few cornichons, capers and shallots into the mix too. That should wake him up.
The Fatted Calf
David Little Potatoes
Star Route Arugula
Bariani Olive Oil
2006 | Eggstra Eggstra
2005 | Looks like Sludge taken from Shrek's Swamp
© 2008 Sam Breach Potato Salad Jambon Persillé