Do you want to eat less meat?  This winter salad recipe provides a hearty meal

Do you want to eat less meat? This winter salad recipe provides a hearty meal

FRESH START This punchy winter salad is deliciously warm or at room temperature. Serve it with a schnitzel or pack it for lunch.


Photo:

JENNY HUANG TO WALL STREET JOURNAL, FOOD STYLING BY TYNA HOANG, PROP STYLING BY BETH PAKRADOONI

Chef: Anne Quatrano


Illustration:

Michael Selvomer

Her restaurants: Bacchanalia, Floataway Café, Star Provisions Market and Café, WH Stiles Fish Camp, all in Atlanta

What she is known for: Lifts Atlanta’s food scene with elegant dishes from farm to fork for over 25 years. Timeless ingredient-focused cooking and smart movements that reveal the chef’s individual style.

AFTER FEEDING GUESTS in her Atlanta restaurants for nearly three decades, chef Anne Quatrano knows their appetite and the way they change with the seasons. “In the new year, people are thinking about eating less meat and more vegetables,” she said. “This recipe is perfect for it.” Just a few thin slices of prosciutto give this hot potato salad a rich flavor and feel. Fresh herbs, sour apple slices, curls of parmesan and a mustard-shallot-vinaigrette round off this comforting meal and give it an invigorating punch.

Waxy fingerling potatoes retain their shape and their satisfying texture when cooked, and you will want them in the mustard-like vinaigrette immediately after cooking. “I peel each one by hand and then cut it directly into the dressing,” Ms. Quatrano said. “Potatoes are so porous. They need to be seasoned while hot.” The potatoes must also be fairly dry before you decorate them, for maximum absorption. Toss the apple slices in lemon juice to prevent browning, and add them just before serving to preserve their snap.

As always, a little prosciutto goes a long way. If you want to omit it altogether, this is also a great vegetarian recipe. The same goes for the cheese if you want to make this recipe vegan. “It’s adaptable,” Ms. said. Quatrano. “We’ve been serving this for 20 years.”

—Kitty Greenwald is chef, food writer and co-author of ‘Slow Fires’ (Clarkson Potter)

To explore and search through all of our recipes, check out the WSJ Recipes page.

“In the new year, people are thinking about eating less meat and more vegetables,” said chef Anne Quatrano. “This recipe is perfect for it.” Just a few thin slices of prosciutto give this hot potato salad a rich flavor and feel. Fresh herbs, sour apple slices, curls of parmesan and a mustard-shallot-vinaigrette round off this comforting meal and give it an invigorating punch.

JENNY HUANG TO WALL STREET JOURNAL, FOOD STYLING BY TYNA HOANG, PROP STYLING BY BETH PAKRADOONI

ingredients

  • Kosher salt
  • 2 pounds fingerling potatoes
  • 1 shallot, chopped
  • 1 teaspoon dijon mustard
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons grape seed oil
  • ⅓ cup coarsely chopped fresh basil, mint or flat-leaved parsley
  • 2 crispy apples
  • Lemon juice
  • Parmesan, shaved with a vegetable peeler, for garnish
  • 4 slices of Parma ham

Directions

  1. Fill a large saucepan with salted water and bring to a boil over high heat. Cook the potatoes tender, about 18 minutes.
  2. Meanwhile, make the vinaigrette: In a large bowl, whisk together the shallots, mustard, vinegar and grape seed oil. Let stand while the potatoes cook.
  3. Strain the potatoes and dry them. Return the potatoes to their dry, hot pan to dry them further and keep them warm. Work quickly with a sharp cutting knife, peel and discard the potato skins, then cut the potatoes crosswise into ¼ empty thick rounds, transfer the slices to a bowl of vinaigrette and turn along the way. When all the potato slices are in the bowl, turn gently again to combine and season with salt.
  4. Before serving, cut the apples into thin slices. In a small bowl, toss apples with lemon juice. To serve, spread hot potato salad on a serving platter. Toss in half of the herbs. Top with apple slices and 8-12 parmesan chips. Place the prosciutto over the salad and garnish with the remaining herbs. Serve warm or at room temperature.

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