things I like

things I like

Category Archives: salad

Terry’s Dilled Potato Salad

Posted on by

download

5 pounds Yukon Gold Potatoes
1 bunch watercress
1 bunch dill
8 eggs
3/4 cup mayonnaise
1/4 cup nonfat sour cream
1/2 cup buttermilk
salt and pepper
1 large vidalia onion

1. Cook the potatoes in their skins until just tender. Cool, skin, and cut into cubes.

2. Coarsely chop the watercress and dill. Be mindful that if you chop dill too fine it tastes gritty. Combine the chopped hard cooked eggs. Adjust the mayonnaise, sour cream, and buttermilk to make a nice thin dressing. I like lots of salt and pepper. This is a very simple, very delicious potato salad. Perhaps one of my favorites. It just might be these  Yukon Gold potatoes. They are fabulous and are the only potato to use for mashed. Serving Size: 6

NOTES : This is the potato salad my friends always ask for when we have our annual crab feast.

Dill potato Salad – Food 52

Posted on by

I wanted a new potato salad recipe and found this one! We loved it! I’m sure all you folks who don’t like sugar in this type of recipe could leave it out for sure! We really enjoyed it! Phtllis Keating

Food52

 

 

 

 

 

 

 

Author Notes: An aging English artist made a salad like this for me one hot summer day, as an unfiltered Camel hung from his lip… The flavor of the salad made me forgive the cigarette. The combination seemed unlikely, but it is now my favorite picnic salad: bright with vinegar, crunchy with dill and green onions, soft and creamy from the potatoes, with a hint of the fish and chip shop! Apply the dressing while the potatoes are hot: it is important that they absorb the oil and vinegar. (less) – Marie Viljoen

2 pounds small red -skinned potatoes, halved
1/4 cup good cider vinegar
1 teaspoon salt
1 teaspoon sugar
copious amounts of black pepper
1/3 cup EV olive oil
1 bunch scallions, cleaned and chopped (greens, too)
1 bunch fresh dill, chopped (yield = 3/4 cup)

Cook the potatoes in boiling water to which you’ve added some salt. While they are cooking thoroughly whisk together the vinegar, salt, sugar, pepper and oil. Drain potatoes when just-cooked. In a large bowl add the dressing to the hot potatoes and stir gently. Add the dill and scallions and mix well.I use my hands in order not to break the potatoes too much. Lick your fingers. The salad is very good warm, and equally good cold, later. Serves 4

Crab Louie Salad – A West Coast Classic for 100 Years

Posted on by

Dungeness-Crab-Louie-Salad-1-1024x681
Crab Louie Salad may have been born in San Francisco, Portland, or even in Spokane. Written history informs us that it was being served at Solari’s in The Golden Gate City as early as 1914. A cookbook by Victor Hetzler, chef at the St. Francis Hotel, included a similar salad he called “Crabmeat a la Louise” in 1910. Some attribute its creation to Louis Davenport who built the Davenport Hotel in Spokane. An amusingly unorthodox source is The Neighborhood Cook Book, compiled by The Portland Council of Jewish Women in 1912.

Today, in-the-know diners flock to The Swan Oyster Depot in San Francisco for this famous salad, and it’s their dressing recipe I use here. It’s a simple version of Thousand Island Dressing.
Like most salads, Crab Louie is constructed from a few basic ingredients: Dungeness crabmeat (use blue crab if you cannot find fresh Dungeness), iceberg lettuce, tomatoes, asparagus, and avocado served with a creamy dressing like Thousand Island or Russian. I added curly topped scallions, hard boiled eggs and crisply fried bacon.

I’ve seen it presented neatly constructed with the ingredients side by side à la Cobb Salad. I prefer the Jackson Pollock method, scattering them pell mell over the lettuce while allowing the star ingredient to assume center stage. Because the crab has a delicate and sweet flavor, I prefer to serve the dressing on the side.

Speaking of dressings, many have a way of maturing and developing deeper flavors if allowed to rest in the refrigerator for several hours or overnight, so make ahead of time if you can.

For the dressing:
2 cups (480 ml) of mayonnaise
1 cup (240 ml) tomato catsup or chili sauce
½ cup (120 ml) sweet pickle relish
½ cup (120 ml) black olives, chopped
2 hard-boiled eggs, chopped or grated
Method:

Mix all ingredients until combined and let rest in the refrigerator for several hours or overnight.

Note: I can see many subtle ways to adjust the flavor of this dressing: a dash or even a wallop of Sriracha in the catsup could provide a surprising kick. Let your imagination do its magic here.

For the salad:
1 head of iceberg lettuce, chopped (I firmly believe that iceberg lettuce is a must for the cool, crisp texture)
½ to ¾ pound (227-340 g) of fresh crabmeat, picked over to remove any shell or cartilage
½ pound (227 g) fresh asparagus, cooked and chilled
3 tomatoes, sliced into wedges
1 avocado, peeled and sliced
8 scallions, trimmed with 3 inches (7½ cm) of the greens remaining (to make the green ends curl, slice them with a sharp knife or scissors from the beginning of the dark green color to the cut ends and place in an ice water bath)
4 hard-boiled eggs, halved or quartered
4 slices of bacon cooked until crisp and chopped do not use
8 peppadew pickled peppers (Peppadew – a brand name of sweet piquanté peppers: look in the olive bar of your supermarket or on the shelves for jarred peppers)

Place some of the lettuce on a plate as a bed for the remainder.
Artfully place the remaining ingredients and serve with the dressing on the side. For 4 servings

Crab Louie from food & wine

Posted on by

201105-r-crab-louie

DRESSING
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper

SALAD
3/4 pound asparagus
Two 6-ounce romaine hearts, cut crosswise 1/2 inch thick
One 6-ounce seedless cucumber, thinly sliced or cut into spears
4 large radishes, thinly sliced
4 medium tomatoes, cut into wedges (optional)
4 hard-cooked eggs, cut into wedges
1 pound crabmeat, preferably Dungeness

In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.

In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.
Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.

Carrot-Ginger Dressing, Recipe By: Chef Tadashi Ono

Posted on by

8273b0bed20a364a37e51ed2555cc257

This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.

1 cup vegetable oil
1/2 cup rice vinegar
1/4 cup soy sauce
1 tablespoon sugar
1 1/2 teaspoon finely grated ginger
2 medium carrots (about 8 oz.), peeled and roughly chopped
1/2 medium yellow onion (about 6 oz.), roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 head (about 1 lb.) lettuce, trimmed and cut into bite-sized pieces, for serving

Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.  Yield: 4 cups

Summer Radish Salad from allrecipes.com

Posted on by

1133950

2 cups sliced radishes
1/2 teaspoon salt
1 cup sliced red onion
1 cup seeded and sliced cucumber
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon white sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill

      Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
    Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Fully Grilled Caesar Salad from food 52

Posted on by

cea

1 1/2 tablespoon extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
Juice of 1 large lemon
1 to 2 cloves pressed garlic
1/3 cup fresh grated Parmesan
Generous amounts of salt and pepper
1 large (or 2 small to medium) romaine heart
1/2 baguette, halved lengthwise

For dressing, whisk together everything except romaine and baguette. Add salt and pepper to taste.

Heat barbecue to medium to medium-high heat.

Cut romaine heart(s) in half lengthwise. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Brush baguette with olive oil.

Place romaine and bread cut side-down on grill and cook 1 to 2 minutes, until charred but not overly wilted.

Serve still warm. For presentation, serve romaine hearts whole, surrounded by bread, and dress to your liking. Or, slice lettuce crosswise and serve in a bowl, with sliced baguette and dressing. Serves 2 for a meal, 4 to 6 for a side

One Pot Kale and Quinoa Pilaf, food 52

Posted on by

food52_04-17-12-6173 (1)

2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1″ lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper

Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.

While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.

Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Roasted Potato Salad with Mustard-Walnut Vinaigrette, food 52

Posted on by

Winner of Best Picnic Recipe food 52

p2hCKI0f5Cej9QJY5lfnEVDOEJbfS6_b2acxONGJnWs

  • 2 cloves garlic, peeled
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons roasted walnut oil
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.

Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).

Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.

Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.

When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.

Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.

Vietnamese Rice Noodle Salad http://food52.com/

Posted on by

 

The dressing

  • 3 tablespoons fish sauce
  • 3 tablespoons freshly squeezed lime juice
  • 2 to 3 tablespoons light brown sugar
  • 6 to 8 tablespoons water, to taste
  • 1 medium clove garlic, minced
  • 1 fresh Thai (also sold as “bird’s eye”) chile, minced

The salad

  • 8 ounces thin rice noodles (roughly the width of linguine)
  • 3 or 4 napa cabbage leaves, thinly sliced crosswise
  • 1 medium carrot, shredded or cut into matchsticks
  • 1/2 cucumber, halved, seeded, and thinly sliced
  • 1 handful chopped fresh herbs, preferably a combination of basil, cilantro, and mint
  • 8 ounces cooked meat or shrimp, cut or torn into bite-sized pieces
  • 1/2 cup salted peanuts, coarsely chopped
  1. To prepare the dressing, combine the fish sauce, lime juice, 2 tablespoons of the brown sugar, 6 tablespoons of the water, the garlic, and the chile. Whisk well. Taste: if it’s too pungent, add more water, 1 tablespoon at a time. If you’d like more sweetness, add more brown sugar, 1/2 tablespoon at a time. Remember that you’re going to be putting this dressing on unsalted vegetables and noodles: you want the dressing to have a lot of flavor, but it shouldn’t knock you over. Pour into a serving bowl. (Covered and chilled, the dressing will keep for 3 days to a week.)
  2. Bring a large pot of water to a boil. Add the rice noodles, and cook for 4 to 5 minutes, until tender but not mushy. Immediately drain the noodles into a colander, and rinse them well with cold water. Lay out a clean kitchen towel on the countertop, shake the colander to drain away excess water, and then spread the cooked noodles on the towel to drain further.
  3. Divide the noodles between two or three good-sized bowls, depending on the number of diners, and top with the vegetables, herbs, and meat. Scatter the peanuts on top. Allow each person to spoon on dressing to taste. Toss well, and eat. (Alternatively, you can present this salad family-style: Toss the vegetables, herbs, and noodles in a mixing bowl and then mound them on a serving platter. Arrange the meat over the noodles, and top with peanuts. Each diner can scoop their own portion from the platter and dress it as they see fit.)