Monday, July 8, 2019

{soups-salads-and-salad-dressings} DILLED POTATO SALAD

 

DILLED POTATO SALAD

From: Peak of the Market (Winnipeg, Manitoba, Canada, 2/21/2018)

Salad:

4.4 lbs new unpeeled potatoes, cut into bite size pieces

1/2 teaspoon salt

8 eggs, hard boiled & sliced

1 1/2 cups fresh garden peas, shelled

1 cup parsley, chopped

1/3 cup chives, finely chopped

7 radishes, chopped

6 large sour dill pickles, chopped

Dressing:

1 cup buttermilk

1/3 cup mayonnaise

1 tablespoon balsamic or tarragon vinegar

2 tablespoons Dijon mustard

3/4 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons pickle juice

1. Place the potatoes in a large saucepan. Cover with water & add 1/2 teaspoon (2.5 ml) salt. Bring to a boil over high heat.

2. Reduce the heat to medium-low & boil gently, partially covered, until the potatoes are just tender when pierced; approximately 20 to 25 minutes.

3. Drain. Place the warm potatoes in a large mixing bowl.

4. Combine the potatoes with the eggs, peas, parsley, dill, chives, radishes & dill pickles.

5. Making the Dressing: In a small deep bowl, pour in the buttermilk. Then, whisk in the mayonnaise, vinegar, mustard, salt & pepper. Whisk until it thickens (it should not take long).

6. Last, whisk in the pickle juice, making sure it still stays relatively thick & creamy.

7. Pour the dressing mixture gently over the potato mixture. Stir gently to combine. Chill for at least 2 hours, or overnight, for the flavours to release.

Serves 12

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{soups-salads-and-salad-dressings} SHAVED BRUSSELS SPROUT, MEYER LEMON, AND QUINOA SALAD

 

SHAVED BRUSSELS SPROUT, MEYER LEMON, AND QUINOA SALAD

Shaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad hearty.

Source: Martha Stewart Living, December/January 2015

1 cup quinoa, rinsed well

Kosher salt

1 Meyer lemon

1/4 cup extra-virgin olive oil

8 ounces brussels sprouts, trimmed and thinly sliced (preferably on a mandoline)

1/4 cup walnuts, toasted and chopped

2 scallions, thinly sliced (1/3 cup)

1/2 dried chile de arbol, crumbled, or 1/4 teaspoon crushed red-pepper flakes

1. Place quinoa and 1 1/2 cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered, until grains are tender and water has been absorbed, about 16 minutes. Transfer to a bowl; let cool.

2. Peel 4 long strips of zest from lemon with a vegetable peeler; thinly slice. Juice lemon into a bowl (you should have 2 tablespoons); whisk in oil in a slow, steady stream.

3. Add zest, brussels sprouts, walnuts, scallions, and chile to quinoa. Season with 3/4 teaspoon salt and drizzle with vinaigrette. Stir to combine. Serve immediately, or refrigerate, covered, up to 3 days.

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{soups-salads-and-salad-dressings} SOUR CREAM AND GREEN ONION RED POTATO SALAD

 

SOUR CREAM AND GREEN ONION RED POTATO SALAD

Servings: 4

1 1/2 lb. mini red potatoes

1/2 Tbsp. white or white wine vinegar

Dressing:

1/2 cup sour cream

1/2 cup mayonnaise

2 tsp Dijon mustard

2 tsp lemon juice

3 green onions green part only, diced

Salt and freshly ground pepper

Garnish:

Additional green onion diced

Place whole mini potatoes in a large pot of cold, salted water. Bring to a boil over high heat and cook for 15-20 minutes, or until just tender. Drain and let stand 10 minutes or until cool enough to handle. Cut in half and place in a large bowl. Drizzle the vinegar over the potatoes and toss lightly.

Sprinkle with a little salt. Prepare the dressing by combining all the dressing ingredients in a medium bowl and stirring until smooth. Pour over potatoes and stir to combine. Season with additional salt and freshly ground pepper, to taste (be sure to salt generously to really bring out the flavors). Cover and refrigerate until well cooled, at least 2 hours.

Garnish with additional green onion to serve.

Source: Seasons & Suppers

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{soups-salads-and-salad-dressings} SUPER-ZESTY POTATO SALAD

 

SUPER-ZESTY POTATO SALAD

Recipe courtesy of Anne Burrell

From: Food Network Magazine

 

Total: 35 min

Prep: 15 min

Cook: 20 min

Yield: 8 servings

Level: Easy

For the Mayonnaise:

2 large egg yolks

1/4 cup red wine vinegar

1 tablespoon dijon mustard

Kosher salt

1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut)

For the Salad:

2 1/2 pounds small red bliss potatoes, quartered

3 cloves garlic, smashed

Kosher salt

6 slices bacon, chopped

2 tablespoons extra-virgin olive oil

1 red onion, diced

3 stalks celery, diced

1/2 cup red wine vinegar

1/2 cup dijon mustard

Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.

Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.

Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.

Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.

Recipe courtesy of Anne Burrell for Food Network Magazine

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{soups-salads-and-salad-dressings} Chickpea Salad

 

Chickpea Salad

From Harambe Market at Disney's Animal Kingdom

From Harambe Market at Disney's Animal Kingdom

This chickpea salad, which will is served with the Karubi Ribs from Harambe Market, features distinctive African flavors like tamarind paste and chaat masala. Give the dish plenty of time to marinate before serving.

Serves 8 as a side dish or appetizer

2 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1/2 small jalapeno pepper, seeds removed, minced

1 teaspoon tamarind paste, dissolved in 3 tablespoons of water

1/4 teaspoon chaat masala, optional

1/2 medium yellow onion, diced

2 (14.5-ounce) cans chickpeas, drained and rinsed

2 to 3 tablespoons fresh lime juice, divided

Coarse salt, freshly ground black pepper, to taste

1 large tomato, seeds removed, diced

1/2 cucumber, peeled, seeded and diced

1/2 bunch cilantro, stems removed, minced

Heat oil in a small sauté pan over medium heat. Add garlic, ginger and jalapeno; cook until garlic is lightly golden. Set aside until mixture is room temperature. Whisk in tamarind paste and chaat masala. Stir in onion. Refrigerate until cold.

Add chilled spice mixture to chickpeas, tossing to coat. Add 2 tablespoons lime juice and stir to combine. Season with salt and pepper. Refrigerate for at least 1 hour.

Just before serving, add cucumber, tomato and cilantro. Add remaining 1 tablespoon lime juice, if desired. Serve chilled or at room temperature.

Cook's notes: Tamarind paste has a distinctive, tart flavor. It can be purchased in Asian and Latin-American grocery stores or online. Chaat masala is a spice blend available in specialty food stores and some grocery stores or online.

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{soups-salads-and-salad-dressings} ROMAINE “WEDGE” SALAD WITH HOT MAPLE BACON DRESSING

 

ROMAINE "WEDGE" SALAD WITH HOT MAPLE BACON DRESSING

A warm dressing that is sweet, salty, smoky, sour, and... BACON-Y!

Author: Brianne @ Cupcakes & Kale Chips

For the dressing:

2 c water

¼ c real maple syrup (or ⅓ c sugar)

2 T cornstarch

1 egg

½ t salt

¼-1/3 c cider vinegar

6 slices well-cooked, crumbled bacon (I used center cut. Regular bacon or turkey bacon works fine, as well)

For each salad:

Half of a romaine heart

5 or 6 grape tomatoes, halved

Freshly ground black pepper

For the dressing:

In a small saucepan, whisk together the water, syrup, cornstarch, egg, and salt.

Heat over medium low heat to a simmer, then cook, whisking frequently, until it is hot and starts to thicken.

Increase the heat and allow to boil slightly to thicken completely.

Remove from the heat and stir in the vinegar and crumbled bacon.

Serve while still warm, or reheat on the stove or in the microwave.

For each salad:

Lay the romaine heart on a plate, cut side up.

Top with the tomatoes, pepper, and a few spoonfuls of the warm dressing.

http://cupcakesandkalechips.com/romaine-wedge-salad-with-hot-maple-bacon-dressing-for-sundaysupper-retro-recipes/#9LHeUkXdAOIWpQ25.99

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