Right now we have the coldest April since 30 years in Germany. Sunny throughout the day, but frozen during the night. And in general too cold for April. No doubt there is spring in the air, but winter is still a strong force.
As a consequence I made a winter&spring salad or a kind of transitional salad based on warm potatoes, celery, caper, olives and pulpo.
Ingredients
2-4 legs of pulpo (pre-cooked)
1 kg fingerling potatoes
1 celery
2-3 tbsp black olives (Taggiasca)
2-3 tbsp capers in salt (soaked in water)
2 limes
1 lemon
1 bunch flat parsley
2 cloves garlic
oliive oil
Preparation
- Steam or cook the potatoes in salty water for 20-25min. Chopp the celery and put in a salad bowl
2. Chopp the potatoes in chunks and add to the celery.
3. Then capers, olives and chopped garlic
4. Also add chopped parsley
5. Sauté the pulpo arms in a non-stick pan for around 3-4min each side
6. Slice the pulpo arms and put in the salad bowl.
7. Finally add the juice of lemon, lime and a big dash of olive oil. Also add salt&pepper. You can eat it immediately or let it rest for 30-60min. ENJOY
