Detailed step-by-step description of how to cook the dish "Potato and coppa salad". Try it by all means
- Place the potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 10 minutes or until just tender. Drain well and set aside.
- Meanwhile, heat a large frying pan over high heat. Add the coppa and cook for 1-2 minutes each side or until crisp. Transfer to a plate lined with paper towel. Add the asparagus to the pan and cook, tossing, for 2-3 minutes or until bright green and just tender. Remove from heat. Roughly break up the coppa.
- To make the green peppercorn dressing, combine the egg yolks, mustard, anchovy and vinegar in a medium bowl. Use a balloon whisk to whisk until well combined and mixture thickens slightly. Gradually add the oil in a thin, steady stream, continually whisking until well combined and oil is totally incorporated. Add the peppercorns and tarragon and stir to combine. Taste and season with salt and pepper.
- Combine the warm potato, coppa, asparagus, celery, baby celery leaves and mizuna in a large bowl. Drizzle with half the dressing and gently toss to coat. Arrange on a serving platter and top with the egg quarters. Drizzle with remaining dressing and serve immediately.
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Food Storage Container Set
Surface Utensil Holder
Cutting Board Set