Recipe courtesy Steve Rinauro, Mineral
Published: November 24, 2015
Combine the potatoes, mushroom stock, crushed garlic, black pepper and lime leaves in a medium stockpot and cook together until tender. Remove from heat and let cool in the cooking liquid.
Once cooled, strain the potatoes and pat dry. Toss with olive oil, salt and pepper, to taste.
In a medium-sized sauté pan, heat 3 tablespoons of olive oil over medium-high heat until smoking. Add the potatoes and sear until cooked through.
Let cool to touch, then toss with Vegenaise/mayonnaise, cherries and olives while still slightly warm.
Garnish with pea shoots or micro greens and serve warm. Serves 6.
Chatom Vineyards Gitano Sangiovese (Calaveras County): Rustic bright cherry notes in the wine seamlessly accent the Rainier cherries in the salad’s dressing.