The Little Black Dress of Salads!
New Potato & Radish Salad in a Creamy Truffle Oil Dressing
Sometimes in recipe development, a recipe is created that seems so simple and yet is “the little black dress” of the culinary scene; it’s easy to make, has simple ingredients, BUT with one special “string of pearls” ingredient added which makes it extra special – such is today’s recipe, I think, New Potato & Radish Salad in a Creamy Truffle Oil Dressing. It’s a potato salad, so not haute cuisine as such, but by adding a creamy truffle oil dressing as well as some thinly sliced radishes and freshly chopped chives, it assumes an air of luxury and sophistication and is not any old potato salad, I can assure you!
This recipe can also add more credits and acclaim to its reputation, as it is made with beautiful British radishes and potatoes, and is served alongside a simple salad of British salad leaves and baby tomatoes, all part of my Red Tractor Challenge hamper. I also think it is an innovative way to serve radishes, which often languish on the edge of the salad plate or bowl and are not understood by most people, although, the French revere them as an ingredient and serve them solo with salt and butter, often as a starter or an amuse bouche snack with apéros.
But back to the dressing, which is made with white truffle oil, part of a delicious delivery I received recently which comprised Lombardi’s White & black Truffle oil and Truffle honey…..I was going to add a splash of truffle oil to pasta, but in the end I devised this creamy dressing with crème fraiche and a little white wine vinegar, and it was as they say, the icing on the cake! The dressing would be wonderful with all kinds of salads, not just potato salad and would also make a fabulous drizzle for baked spuds or even a humble burger would be elevated to gourmet status and feel special when dressed in this unctuous, earthy edible libation, it’s an essential part of the culinary wardrobe.
This is my penultimate recipe as part of my involvement in the Red Tractor Challenge, the last two recipes can be seen here: The Red Tractor Hamper Challenge: Oven Baked BBQ Pork Belly Slices and here: Pan-fried Smoked Cheese & Ham Stuffed Chicken Breasts in a Creamy Herb Sauce. My last recipe, a sweet treat, will be posted on Monday, so do pop back to see what I made with the RHUBARB, which was part of the hamper…….that’s all for today, I am setting off for the first part of my culinary trip to Canada tomorrow, but I will be around on my phone and iPad! Have a great Bank Holiday weekend for my UK readers, and see you next week, Karen
Disclaimer: I received a hamper or Red Tractor ingredients in order to take part in this recipe and menu challenge for bloggers; however, as I am an avid supporter of Red Tractor and its ethics and values, I am happy to share these posts with my readers by way of promoting British produce.