LIGHTENED-UP POTATO SALAD

Salad

2 lbs. small new potatoes

1 lb. asparagus, bottom ends trimmed

2 cups sugar snap peas or green beans

4 small radishes, thinly sliced

1/2 bunch green onions, sliced thin

 

Mustard Vinaigrette

1/4 cup olive oil

2 Tablespoons whole grain mustard

2 teaspoons smooth Dijon mustard

2 tablespoons white wine vinegar

Salt and freshly ground black pepper, to taste

 

Place cleaned potatoes in a medium saucepan with water reaching 1 inch above potatoes. Boil and cook for about 15 minutes, or until potatoes are easily pierced with a knife. Drain; run cold water over potatoes until cooked.

Fill a medium saucepan with water; salt and bring to boil. Add asparagus. One minute later, add peas or green beans. Cook 2 more minutes; blanch in an ice bath. Drain vegetables; spread on clean towels to dry.

Meanwhile, whisk all vinaigrette ingredients together until blended and smooth.

cut potatoes, asparagus and peas or green beans into 1/2-inch-long segments. Combine and add radishes and green onions. Toss with vinaigrette up to an hour before serving. Season with salt and pepper. Refrigerate leftovers.

Makes 6-8 servings

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PLANK-ROASTED PEAR SALAD WITH BLUE CHEESE AND WALNUTS

Plank-roasting over high heat gives pears a richer flavor . Serve plank-roasted pears over dressed greens, on their own with a red wine and cheeses or as a dessert with a glass of port and mascarpone or brie.

Ingredients

2 cedar, alder or oak grilling planks, soaked in water for 1 hour before using.

4 large, ripe Anjou or Barlett pears

2 tablespoons unsalted butter, melted

2 tablespoons wildflower or other amber honey

1/2 cup crumbed blue cheese

Fresh thyme sprigs for garnish

4 cups mixed salad greens 1/4 cup Lemon Caesar vinaigrette

Lemon Caesar Vinaigrette

2/3 cup extra virgin olive oil

3 tablespoons fresh lemon juice

2 tablespoons anchovy paste

1 tablespoon white wine vinegar

1 tablespoon grated lemon zest

1 garlic clove, minced

Directions

Prepare a hot fire in your grill. Whisk together ingredients for Lemon Caesar Vinaigrette and set aside.

Cut the pears in half lengthwise, leaving the stems intact. Using a sturdy teaspoon or melon baller, remove the core of each half. Place the pear halves on a backing sheet, cut side up. If necessary, trim the pears so they can lie flat without rocking.

In a bowl, mix the melted butter and honey. Brush the honey mixture over the cut surface of the pears. Sprinkle the pears with the crumbled blue cheese.

Place the planks on the grill grate ant close to the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over, using grill tongs. Quickly place the pear halves on the planks, cut side up. Cover and plank-roast for 12 to 15 minutes, or until the pears are scorched around the edges and the cheese has melted. Garnish with thyme sprigs and serve alongside mixed greens tossed with 1/4 cup Lemon Caesar Vinaigrette. Makes 4 to 8 servings.

Variation: Plank-roasting in the oven.

Preheat the oven to 450ºF. Place the prepared pears on the planks and place the planks in the middle of the oven. Plank-roast for 12 to 15 minutes, or until the pears are scorched around the edges.

FRUIT SALSA

Ingredients

1 cup diced mango or pineapple

1 minced jalapeno pepper

1/3 cup red onion

1/2 cup red bell pepper

1 finely minced garlic clove

2 tablespoons lime juice

2 or 3 tablespoons finely chopped mint.

Salt and freshly ground pepper to taste

Instructions

Combine all the ingredients in a bowl. Serve as an accompaniment to grilled fish or pork tenderloin, or as an appetizer with chips.