How to Turn a Baby Purple

I've recently been exploring the French Foodie Baby blog.  It is a new obsession with wonderful recipes that are full of flavor.  Last night we made a variation of Romanesco and Purple Potato Salad.  It was so good that I ended up making a large portion of it for the adult dinner, too!  I had never heard of Romanesco broccoli before, and I haven't seen it at our local grocery stores either.  I used readily available Broccolini instead with great results.  It is fun to have new finger food options to try with Robert.  It is a mess, the dogs are getting fat, and we (Robert and I, not his dad!) love it.

Purple Potato & Broccolini Salad

Ingredients

• 2-3 purple potatoes (like Peruvian fingerlings)
• 1 bunch of Broccolini (you will only use some of this)
• 1 small shallot
• A few sprigs of fresh Dill
• A lemon slice
• A small portion of Smoked Salmon
• Olive oil
• Balsamic Vinegar
• Mustard

Directions

By the end, both cheeks and hands were
purple - and he loved it!

• Peal the potatoes, cut into small, bite size pieces
• Wash the broccolini and cut an equal volume as the potatoes into small, bite size pieces.  This way, there is approximately the same amount of green as purple in the dish.
• Steam the potato for 15 minutes.  After 5 minutes, add the broccolini in with the potato so it steams for 10 minutes.
• While they're streaming, mix up the dressing.  You can make this to taste, but I diced 1 small shallot, 5 Tbs of olive oil, 1 Tbs of vinegar, a small dollop of dijon mustard, and 2 chopped sprigs of dill.  This made enough dressing for the adult portion later on, too.
• When the Potato and Broccolini are done, let them cool slightly.  I expedited by putting them in the fridge for a few minutes.  Then I tossed with a small amount of the dressing.  
• Add small, bit sized chunks of salmon to the mixture.
• Squeeze the fresh lemon on top.