Photo: Asa Dahlgren
This warm potato salad is the quintessential summer comfort food: hearty potatoes, sweet cherries, salted pork and fresh rosemary.
Serves 4 to 6 portions
1 1/2 pounds small, waxy potatoes
2 large yellow onions
1 Tbsp. canola oil for the pan, plus additional for drizzling
8 ounces salted, smoked pork belly
Salt and black pepper
10 1/2 ounces (about 2 cups) pitted, fresh cherries
2 to 3 sprigs of rosemary
1 bunch arugula
Preheat the oven to 425° F. Thinly slice the potatoes and the onions and put them in an oven roasting pan with a little oil, tossing to coat the vegetables. Cut the pork into small cubes and scatter it over the potatoes. Season with salt and pepper and drizzle some additional oil over the top.
Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the potatoes are soft and everything is turning golden brown. Add the cherries.
Serve the salad at room temperature, with a little arugula on top.
Reprinted with permission from The Summer Table published in 2015 by Sterling Epicure. Text © Lisa Lemke.
Serves 4 to 6 portions
Ingredients
Directions
Preheat the oven to 425° F. Thinly slice the potatoes and the onions and put them in an oven roasting pan with a little oil, tossing to coat the vegetables. Cut the pork into small cubes and scatter it over the potatoes. Season with salt and pepper and drizzle some additional oil over the top.
Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the potatoes are soft and everything is turning golden brown. Add the cherries.
Serve the salad at room temperature, with a little arugula on top.
Reprinted with permission from The Summer Table published in 2015 by Sterling Epicure. Text © Lisa Lemke.
Published 04/13/2015
