FOR THE SALAD
1 pound red-skinned potatoes, cut into 1/2 inch cubes (3 cups)
3 green onions, including tops, white and green sliced separately
1 cup cooked chick peas
FOR THE DRESSING
1 tablespoon Dijon mustard
2 tablespoons apple juice
2 tablespoons red wine vinegar
1/2 teaspoon dried basil, crumbled
5 grams Sea Parsley™
2 tablespoons olive oil
1/2 clove garlic, minced (optional)
Servings: 4
1. Bring a large saucepan of water to a boil over moderately high heat. Add the potatoes. When the water returns to a boil, cook the potatoes for 6 to 7 minutes or until they are fork-tender. Add the white part of the green onions during the last minute of cooking.
Meanwhile, prepare the dressing. In a food processor, mix together the oil, Sea Parsley™, mustard, vinegar, apple juice, basil and garlic for 30 seconds or until the Sea Parsley™ is in little pieces.
2. Place the green part of the onions and the chick peas in a colander and set in the sink. Drain the potatoes into the colander, then transfer the vegetables to a salad bowl and toss with the dressing.
Serve warm or chilled.
1 pound red-skinned potatoes, cut into 1/2 inch cubes (3 cups)
3 green onions, including tops, white and green sliced separately
1 cup cooked chick peas
FOR THE DRESSING
1 tablespoon Dijon mustard
2 tablespoons apple juice
2 tablespoons red wine vinegar
1/2 teaspoon dried basil, crumbled
5 grams Sea Parsley™
2 tablespoons olive oil
1/2 clove garlic, minced (optional)
Servings: 4
1. Bring a large saucepan of water to a boil over moderately high heat. Add the potatoes. When the water returns to a boil, cook the potatoes for 6 to 7 minutes or until they are fork-tender. Add the white part of the green onions during the last minute of cooking.
Meanwhile, prepare the dressing. In a food processor, mix together the oil, Sea Parsley™, mustard, vinegar, apple juice, basil and garlic for 30 seconds or until the Sea Parsley™ is in little pieces.
2. Place the green part of the onions and the chick peas in a colander and set in the sink. Drain the potatoes into the colander, then transfer the vegetables to a salad bowl and toss with the dressing.
Serve warm or chilled.