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Mindful : April 2013
Radish and Potato Salad with Goat Cheese and Tarragon-Lemon Vinaigrette For the salad: 1 lb firm fingerling or Ratte variety potatoes (choose the same size) 2 tsp black or white sesame seeds 16 pink radishes, finely sliced* 4 small carrots or 2 large ones, peeled and finely sliced* 1 cup small cherry tomatoes, halved 4 ounces fresh soft goat cheese, crumbled *Use a mandoline if you have one Steam the potatoes for 10 to 15 minutes, until cooked through. Let cool before peeling. Slice them; set aside. In a frying pan, dry roast the sesame seeds on medium to high heat for a few minutes, or until they become fragrant; set aside. In a large bowl, combine the radishes, potatoes, carrots, and cherry tomatoes. Add the dressing and toss gently. Add the crumbled cheese and divide the salad among 4 plates. Sprinkle with sesame seeds and serve. Makes 4 servings For the tarragon-lemon dressing: Pinch of sea salt and pepper Juice and zest of 1 Meyer lemon or 1 regular lemon (makes 2 tbsp juice) 1 garlic clove, finely minced 1 tsp honey 3 tbsp roasted almond oil 2 tbsp olive oil 1 tbsp finely chopped tarragon 1 tbsp finely chopped chives In the bowl of a blender, add sea salt, pepper, lemon juice, zest, and garlic. Purée. Transfer to a bowl, then whisk in the honey and the oils to emulsify. Add the chopped herbs; set aside. 26 mindful April 2013 one taste