Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Extra-virgin olive oil

  2. 2 tablespoons 30ml Sherry vinegar Juice of

  3. 1/2 lemon

  4. 2 Garlic cloves - pureed with salt

  5. 1/2 teaspoon 2 1/2ml Paprika Salt - to taste Freshly-ground black pepper - to taste

  6. 1 lb 454g / 16oz New or red waxy potatoes - scrubbed clean

  7. 1 tablespoon 15ml Olive oil

  8. 1 lb 454g / 16oz Turnip green leaves - washed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside. Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly. Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat. Serve warm or room temperature. This recipe yields 4 to 6 servings.


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