The inspiration for this kick-ass kumara, kransky and spinach salad didn’t arise from the creative depths of my foodie brain, I’d better fess up to that, right now! Nope, inspo for this dish comes from Salute Cafe and Deli in Taupo. We did a roadie down to Taupo from Rotorua recently and called in at Salute for lunch. I ordered hock and eggs, which is Salute’s version of Eggs Bene. It was it good, the coffee was hot and decent, but I had total food envy as both my Mum and Marissa, my brother’s girlfriend ordered this (rather boring sounding) ‘Kumara Salad’. When it arrived, I begged them for a taste. It was so good I took a photo, made a note of the flavours and promptly legged it to the supermarket to get the ingredients for dinner! Mum keeps asking if I’ve blogged this recipe yet. Marissa’s already emailed me from Boston (she’s now back home) for the recipe. Last night I got a photo of the end result after she dished it up for dinner for her and my brother. Best I get sharing. It’s clearly a goodie!
As with any recipe, this is certainly one of those recipes where you can take a little creative license. Don’t wanna use kumara, no worries, sub these for the humble spud. Not keen on using asaparagus, or sick of asparagus wees? Leave this out. Or, add some red capscium for a hit of colour. Hell, use green beans. Why not chuck in some corn kernels? Haven’t got any aioli? Use mayo with a crushed clove of garlic mixed through it. Not a fan of Kransky? Chorizo does make a stunning stepped up salad (I’ve tried it, so good, I just prefer it Kransky style, note if you use chorizo, use half the quantity specified as chorizo packs a lot of flavour). Go with the flow, it’s just salad!
Note, being married to a ‘salad dodger’, I’m going to scream from the rooftops about any salad recipe that my hubby happily scoffs back. This is one of those ‘man approving salads’. Probably because it’s got meat in it, eh?
The Recipe
Kick-ass Kumara, Kransky and Spinach Salad
Ingredients
- 800g-1kg kumara (approx x3 large), scrubbed and cut into 1.5cm pieces (and colour kumara)
- 2 tablespoons of olive oil (for the kumara) + 1 teaspoon (to fry the Kransky)
- 1 bunch of asparagus (optional)
- 280g (approx) of Kransky sausages (I used Verkerks brand)
- 1/2 bag (approx 60g) baby spinach leaves
- 1/4 cup good quality aioli (I used Watties Seriously Good aioli)
- 1/4 cup finely grated Parmesan cheese
- Salt and pepper
Instructions
- Preheat the oven to 220 degrees (normal bake). Line x2 large roasting dishes with baking paper.
- Place kumara on roasting dishes, drizzle each tray of kumara with one tablespoon of oil oil, season really well.
- Bake kumara for half an hour or until golden, turning half way through the cooking time. Set aside to cool.
- While the kumara are roasting, finely slice the Kransky. Heat a large frying pan over a moderate heat, add 1 teaspoon of olive oil. When the oil is hot, add the Kransky and fry until golden on both sides. Remove from heat and place the Kransky on a plate lined with paper towel to drain off the excess oil. Leave to cool.
- Cook the asparagus (I cover mine with boiling water and microwave in a microwave proof bowl covered in clingfilm for 2 minutes). Set asaparagus aside to cool.
- Roughly chop the spinach leaves. Finely grate the Parmesan.
- Plate up: Get a large platter, scatter the spinach leaves on the platter. Top with kumara, kransky and asparagus. Combine (use your hands, it's easier).
- Squirt the aioli all over the salad, then mix gently through the salad. The aioli will act as a binding agent to combine all the salad ingredients together.
- Sprinkle the salad with Parmesan cheese.
- Done! Devour! Note, this is nice warmed slightly so the Parmesan melts through the dish. Yum.
