Almost salad Nicoise (Original Post 02/10/11)

_
I wanted to make my Mum a beautiful salad for her birthday today lunch today and I know how she loves potatoes.

Potatoes can get a pretty bad rap these days as high protein mania overtakes sensible eating patterns, which can and should include some 'carb'. Who can resist the humble potato?

---

_Ingredients
3 medium beetroot - trimmed, whole
1 kg chat potatoes (Nicola, with their firm yellow flesh is the best) - peeled, whole
300g green beans - topped and tailed
1 punnet cherry tomatoes - halved
150g rocket leaves
Whole green or kalamata olives
4 eggs - hard boiled
Mayonnaise - 1 egg, 1Tbs apple cider vinegar, 1 tsp English mustard, 1 Tsp agave or honey, 300ml organic sunflower oil, salt and pepper

Condiments
Olive oil
Tamari
Toasted sesame oil
Salt and pepper

Step One
Cook the beetroot in the basket in the TM bowl with 1 litre of water for 45 mins, varoma speed 2. Top up water above blades and cook a further 30 mins. Set aside to cool. Once cool rub skins off wearing rubber gloves and slice into wedges. This can be done the day before to save time.

Step Two
Place prepared potatoes in the basket in the TM bowl with 1 litre of water. Varoma speed 2 for 30 mins
Add beans to varoma tray and place on top for the last 10 mins of the potato cooking time.

Step Three
Toss beans in a light coating of olive oil, tamari and toasted sesame oil
Slice potatoes into bite size pieces and while still warm, lightly coat in olive oil, salt and pepper. Be gentle so you don't break the potatoes
Set beans and potatoes aside to cool

Step Four
To make mayonnaise place 1 raw egg yolk, vinegar, honey and mustard in the TM bowl, insert butterfly, mix on speed 4 for 10 seconds. With the blades still spinning, drizzle oil on the top of the TM lid so it falls gradually into the hole in the middle, Add 50 ml of oil every 30 secs or so till all oil used. You know you have mayo when it looks like mayo! It thickens as the ingredients emulsify together. When thick, stop the blades, open the lid, scrape down the sides, add salt and pepper to taste and if you have no use for the egg white, put it in and mix for another 30 secs on speed 4. Put in a clean glass jar in the fridge and use within two weeks.

Step Five - Putting the salad together
Cover a large platter with rocket leaves
Place cooled potatoes, then the beans and beetroot wedges over the leaves
Garnish with the halved cherry tomatoes, halved boiled eggs and olives
Serve drizzled with Mayonannise - Yummo!

Alternative to mayo for vegans is my classic salad dressing.
I make a Tupperware shaker of it and its always available in the fridge on demand!

Juice of 1 orange and three lemons
1/3 volume of golden flax seed oil to juice
Generous dollop of hulled tahini
Small-medium dollop agave nectar or honey
Small splash of braggs seasoning or salt
Freshly cracked pepper
Shake it like a Polaroid picture

This dressing is not an exact science - taste and add more of anything as needed
If too runny - add more tahini
If too think - add more juice
If too tart or too bitter add more agave/honey/OJ

This will be good for 4-5 days in the fridge if it lasts that long!