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?