Mustard Greens and Fingerling Potato Salad

A hearty warm salad with spicy mustard greens, roasted fingerling potatoes and a tangy tahini dressing. Join Guest Chef Danielle Premo as she shares this savory dish.

SERVES THREE (420 calories per serving)

SALAD INGREDIENTS
5 cups fingerling potatoes, chopped
1 T coconut oil
1 tsp sea salt, divided
1 red onion, cut into half moons
1 bunch mustard greens, chopped
1 tsp wheat free tamari
1 tsp mirin

DRESSING INGREDIENTS
1 T extra virgin olive oil
2 T tahini
1 T apple cider vinegar
1 tsp wheat free tamari
1 tsp honey
1 ½ T avocado oil
¼ tsp sea salt
½ tsp ground pepper

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit. Toss the fingerlings in 1 tablespoon coconut oil and ½ teaspoon salt. Roast in a single layer on a baking sheet for 15 – 20 minutes, until tender and lightly browned.

Meanwhile, heat a skillet on medium for the dressing and add the olive oil, red onion, and other ½ teaspoon salt. Sautee the onions for 3 minutes. Add the mustard greens, tamari, and mirin. Once the mustard greens are cooked through, remove from heat and set aside.

Next, whisk together the tahini, apple cider vinegar, tamari and honey for the dressing in a small pot. Heat on low until warmed. Once heated through, slowly add in the avocado oil. Then whisk in the salt and pepper, taste and adjust seasonings to your preference. Keep warm until serving.

When then fingerlings are done, mix them with the sautéed onion and greens. Serve with the dressing drizzled over the top.

Danielle Premo is a PCC Cooking Instructor and author of the food blog Mirinette. She graduated from Bastyr University with a Bachelor of Science degree in nutrition and culinary arts. Her passion is for creating and sharing meals with others, and building community through food. With a whole foods focus, she is continually inventing new recipes and conducting experiments while dancing around the kitchen to her favorite records. Having plenty of experience in vegan, vegetarian and gluten-free cookery, Danielle particularly likes to introduce people to all the unique vegetables, grains and legumes that compliment a balanced diet. She hopes her classes will inspire others in the realm of creative food concoction while choreographing their own kitchen dance.