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New Potato Salad with Nettle Pesto and Fried Farm Egg

Edward Kim, Ruxbin and Mott St.
Chicago, IL

Chef demonstration

Demonstrated by Edward Kim of Ruxbin and Mott St. at Chef Demo 5/6/17. Makes 4 servings.


  • 1 lb. New Potatoes (with young or small potatoes)
  • 1 bunch of stinging nettles
  • 1 garlic clove
  • 1/4 bunch of watercress
  • 4 eggs
  • 1/2 lemon
  • 8 oz. extra virgin olive oil
  • 1 tbsp. white miso
  • Salt and pepper to taste


  1. Scrub potatoes and boil in a pot of water until cooked through but not falling apart, 15-30 minutes depending on the size.
  2. Remove the potatoes, quarter the potatoes, and set aside.
  3. Handle the nettles carefully with gloves (as they will sting you when raw) and place in a pot of boiling water to blanch for 3-4 minutes, than shock in a ice bath. Once cooked the nettles will no longer sting you. Remove nettles from the ice bath and wring out as much water as you can.
  4. Place nettles and garlic clove in a blender and add just enough water (roughly 4 oz.) so that when blending you get a smooth emulsion. At this point add 4 oz. of olive oil and blend again to give the emulsion body. Season with salt and pepper to taste.
  5. In a separate bowl, whisk together the juice from 1/2 a lemon, 4 oz. of extra virgin olive oil, and white miso create a homogeneous vinaigrette.
  6. Dress the potatoes with white nettle pesto, tossing them so that they are evenly covered.
  7. In a fry pan, fry the eggs sunny side up or to your liking.
  8. Take the watercress and dress with the miso vinaigrette, use just enough to cover.
  9. Place the portion of dressed potatoes in the middle of a plate, lay a fried egg on top. Add a little watercress salad on top and serve.

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