It’s mostly because of the season and light that I’m not so creative during the dark months – I rely on food that I have done before … don’t feel creative at all, but so soon the days are getting longer and the sun is out more often … I start to play around in the kitchen.
I also need daylight to get some decent images to use. Probably the main reason why I don’t share many recipes during the winter. So the urge is back!
I love potato salad in nearly any shape and style …. mostly I enjoy it with a great sausage. But sometimes with a nicely grilled chicken breast.
Friday evening means “Let’s Dance”, the Swedish version of “Dancing with the Stars”. My friend Bärbel and I enjoy watching it … so we do that together and means that we also dine together. You that knows me … know that I don’t what to spend too much time on cooking – even if I’m a chef – I lose interest if it takes too long time and I get sloppy.
So Friday afternoon I played around with potatoes and avocado – two ingredients I never mixed together before (for me it’s a like “cake on cake”) … and it turned out to be a great combination. So I thought I will share it with you. It takes about 30 min in total to prepare.
Potato and Avocado Salad with Bacon and Parmesan Dressing, serves 4
1 kg (2 pounds) new potatoes.
120gr (4,3oz) bacon, slices
100ml (0.43 cup) mayonnaise
100ml (0.43 cup) crème fraiche
15ml (1tbsp) with maple syrup
10ml (2tsp) apple cider vinegar
5ml (1tsp) fresh lemon juice
2 garlic cloves, crushed
1/2 tsp cayenne pepper
1 bunch of radishes, sliced
1 red onion, finely sliced
1 ripe avocado, cut into chunks
1 baby gem head and some romaine lettuce
100ml (0.43 cup) course grated Parmesan cheese
Fresh ground black pepper
4 or 8 sausages of your liking (we had 2 Chorizo each)
- Boil the potatoes in salted water, I cut mine in half.
- Fry the bacon crispy and let rest on absorbing paper. Break into pieces.
- Mix all the ingredients for the dressing together and season to liking
- Carefully mix the dressing with the potatoes, avocado chunks, the red onion, and radishes.
Arrange the lettuces on 4 semi deep plates and top with the salad. Decorate with sliced radishes, shaved parmesan, the bacon pieces, and some freshly ground black pepper.
We both enjoyed the salad and it’s going to be served on the balcony this summer … next time with grilled moist chicken breasts. So bring on the Summer, but maybe the Spring should arrive properly first. *smile
“Creativity is allowing yourself to make mistakes.”