New Potato Salad with Nettle Pesto and Fried Farm Egg
Edward Kim, Ruxbin and Mott St.
- 1 lb. New Potatoes (with young or small potatoes)
- 1 bunch of stinging nettles
- 1 garlic clove
- 1/4 bunch of watercress
- 4 eggs
- 1/2 lemon
- 8 oz. extra virgin olive oil
- 1 tbsp. white miso
- Salt and pepper to taste
- Scrub potatoes and boil in a pot of water until cooked through but not falling apart, 15-30 minutes depending on the size.
- Remove the potatoes, quarter the potatoes, and set aside.
- Handle the nettles carefully with gloves (as they will sting you when raw) and place in a pot of boiling water to blanch for 3-4 minutes, than shock in a ice bath. Once cooked the nettles will no longer sting you. Remove nettles from the ice bath and wring out as much water as you can.
- Place nettles and garlic clove in a blender and add just enough water (roughly 4 oz.) so that when blending you get a smooth emulsion. At this point add 4 oz. of olive oil and blend again to give the emulsion body. Season with salt and pepper to taste.
- In a separate bowl, whisk together the juice from 1/2 a lemon, 4 oz. of extra virgin olive oil, and white miso create a homogeneous vinaigrette.
- Dress the potatoes with white nettle pesto, tossing them so that they are evenly covered.
- In a fry pan, fry the eggs sunny side up or to your liking.
- Take the watercress and dress with the miso vinaigrette, use just enough to cover.
- Place the portion of dressed potatoes in the middle of a plate, lay a fried egg on top. Add a little watercress salad on top and serve.