“Most people are other people. Their thoughts are someone else’s opinions. Their lives a mimicry. Their passions a quotation.”
A Delicious Twist on an Old Classic
I woke up Monday morning of this week with a ‘Massive Rant’ at the ready. I wrote and furiously wrote on the topic and there were a LOT of CAPS! I decided to dial it back rather considerably. You’re welcome.
My ire was directed at the veritable avalanche of “news” articles telling us that this food or that will make us live longer/look better/have more energy/increase our IQ/create a buildup of toxins/block our ch’i energy/cause diphtheria… you get the gist. We are preached to on a daily basis that one food group or another is either going to kill us or rescue us.
What gets me all riled up is the ridiculous notion that we must unquestioningly listen to what others are telling us, and it’s highly likely that it’s a DIFFERENT ‘other’ every day of the week. To follow the latest fad or trend, to blindly adhere to whatever source has convinced us that they are the scientifically acceptable source that given week.
I can’t help but feel that a much more reasonable and attainable truth is that we should be listening to what our own bodies are telling us and maybe let the voices of the not-always-actually experts fade into the background. I’m not saying NEVER listen to them but perhaps apply the old adage ‘with a grain of salt’ should be employed a bit more actively.
I’m all for steering clear of foods that don’t agree with us. What I can’t support is the idea that there is one single group of foods for the majority of the population that should be avoided. Consumed in moderation? Sure! But to completely delete entire food groups from our diet strikes me as a tad small minded and cultish.
Okay, so it seems I did wind up getting a bit rant-y after all… sorry about that. The point is that I hope to encourage you to listen to your own bodies. They’re rather intuitive and informative when we listen to what they’re trying to tell us.
My body told me that I was kind of bored with a super mayo heavy old school potato salad, not always mind you, sometimes they’re AMAZING! But on this day I felt like something a bit more modern.
Lightly sautéed potatoes, fresh herbs, pickled red onions and black olives are a lovely twist on an old fave.
Oh yes, and crispy prosciutto chips are NEVER a bad idea. I included these at the last minute after a conversation with my lovely niece.
She was describing a recipe she had made recently from Chrissy Teigen’s book ‘Cravings’ and claimed that it was the prosciutto crisps that made it. I decided they would work nicely here too. I think you’ll agree!
As this is technically a side dish (although it was sort of the shining star on the night I made it!) I’m going to forgo both wine pairing and menu suggestion this week.
Enjoy & Namaste!
- 15-20 small potatoes, washed and thick sliced
- 4 slices prosciutto
- ½ red onion, thinly sliced
- ⅓ cup red wine vinegar
- 20 or so black olives
- fresh tarragon
- 2 or 3 TBSP of Creamy Mustard Sauce
- Read through recipe for Creamy Mustard Sauce and prepare as recommended
- Preheat oven to 375°
- Place 4 slices prosciutto on
parchmentlined baking sheet and bake for 10 minutes or so.
- Remove from oven and allow to cool. They will crisp up during this time.
- Combine red onion slices with red wine vinegar tossing to coat. You will drain them and discard red wine vinegar just before composing the salad.
- Heat a splash of olive oil in a
frypan and over medium heat cook potatoes, stirring occasionally until they are brown on all sides. This will take about 15 minutes however time required will depend on the thickness of the slices. You may have to sacrifice some tothe taste test!
- Create salad by either combining all ingredients with a couple of TBSP of the Creamy Mustard Sauce or by building it in layers as shown in the photo.