Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

West Country new potato salad with asparagus
Cornish new potatoes are now coming into the shops and to my mind they are one of the gems of the year. This salad would go very well with the monkfish. Try and buy the Cornish Yarg cheese wrapped in garlic leaves as it is creamier than the one wrapped in stinging nettles. I try and buy a mixed salad bag with herbs included as it adds more flavour. If you are catering for a larger number then buy the individual salads and mix yourself.

Ingredients
Serves 4
450g Cornish new potatoes, washed well
2 sprigs fresh mint
1 desp cider vinegar
2 tbsp virgin olive oil
1 teasp French mustard
1 desp runny honey
1 small pinch curry powder
1 bunch English asparagus, thin stemmed if possible and cut into mouth-size lengths
100g Cornish Yarg, cut up into small squares
1 bag salad leaves.

Method
Cut any large potatoes up so that all pieces are the size of the smaller whole potatoes. Put into a saucepan with salted water and bring to the boil. Add the fresh mint and then simmer covered for about 15-20 minutes or until cooked. Drain and set aside.
To make the dressing, put the oil, vinegar, mustard, honey and curry powder into a jar with a lid and then shake very well.
Bring another pan of salted water to the boil and plunge in the asparagus spears. Bring to the boil and cook for two minutes and drain. They need to remain slightly crunchy.
Cut up the now coolish potatoes and put into a salad bowl, pour in the dressing and toss well. Add the asparagus spears and gently stir in the salad leaves and Cornish Yarg and then serve.

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