Potato, Ham & Cheese Salad

You absolutely cannot go wrong with these classic ingredients. A meal in one!  What really makes the dish is all the ham & cheese gunk that mixes in with vinaigrette; trick is to put more vinaigrette than you think is necessary.

steamed baby potatoes

good quality boiled ham

white cheddar cheese

parsley & chives

dijon vinaigrette (on the thickish side, using cider vinegar)

S&P

poudre de piment d'espelette (cayenne if you must)

1. slice potatoes in halves or quarters when done steaming, depending on size
2. put potatoes into bowl, stir vinaigrette into them while still warm
3. cut up ham and cheese into minces & add to potatoes
4. chop up parsley & chives, add latter, s&p (lots of p!), PP d'E to salad & stir 

Bangkok Mussels

Just found these scribbles on a napkin from a back alley Bangkok restaurant.  The result of pestering another poor chef, this time following him into his kitchen and watching him put this dish together "a la minute".  I've not tried it, just wanted to get rid of the napkin.  It was absolutely yummy.

mussels (already steamed and open, leave in a half shell)

small red chile

chopped garlic

salt

herbs:  thai basil, minced lemongrass, lime leaf & more red chile

thin soy sauce

thick soy sauce

sugar

water

nam ploc

green peppercorn (key!)

1. put equal parts of chile, garlic & salt in mortar and crush to a paste
2. put all other ingredients in a bowl 
3. heat oil in wok until very hot
4. put in few tblsp of paste & peppercorns, stir
5. pour in ingredients of bowl, mussels as well
6. add a little water if necessary for sauciness
   

Spring Greens, Roquefort & Pickled Walnuts

I got inspired from a salad I had at Cafe Boheme.  The sweet vinaigry pickled walnuts make the dish, worth the effort getting them otherwise won't be quite as tasty!

broad beans (handful)

fennel (1 stalk)

young celery stalk with lots of leaves

asparagus (6-8 tips)

crisp lettuce leaf 

EVOO

cider vinegar

lemon

dijon mustard

S&P

Poudre de piment d'espelette (cayenne if you must)

English pickled walnuts 

1. boil broad beans, de-shell, dress with EVOO, S&P, squeeze of lemon, PPd'E
2. boil asparagus but maintain the crunch, put in ice water when done boiling
3. slice fennel through mandarin, dress with EVOO, S&P, squeeze of lemon, PPd'E
4. make mustard vinaigrette, thickish
5. slice celery thinly on diagonale, dress with vinaigrette
6. best to assemble on individual plates:  1) spread lettuce leaves over plate, dress with EVOO, squeeze of lemon, S&P; 2) dip asparagus tips in vinaigrette and place in middle of plate; 3) sprinkle broad beans around sides, as well as fennel & celery; 4) crumble cheese & spinkle over everything; 4) slice up walnuts & add to salad as well; 5) sprinkle celery leaves, more S&P to top it off.