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Farm Stand Roasted Potato Salad

Farm Stand Roasted Potato Salad

Close Up of Roasted Potato Salad with tomatoes, oven dried tomatoes, bacon and edamame

Having a German grandmother exposed me to vinegar-style potato salad from an early age. Don’t get me wrong, we had our share of mayo-based summer spuds too, but I developed a taste for the briny acidity and mustard of German-style potato salads at a very early age.  What I didn’t see at that time however, growing up in Southern Indiana, was roasted potato salad…only boiled taters in our tater salads. It was only after I developed some culinary chops that I realized the beauty of roasted potatoes…well, TBH, roasted everything.  Not only does roasting develop a bit of sweetness from caramelizing the natural carbohydrates, but it saves you from ditching all those wonderful nutrients that are lost when draining the water.  

Farm Fresh New Potatoes at the market - red, white, purple

I am able to find tiny marble-sized potatoes both at the farmers market and in the grocery store. There are several brands at the supermarket, including The Little Potato Company. They offer an assortment of cherry-sized fresh creamer potatoes…Baby Boomer, Blushing Belle, Little Charmers, Chilean Splash, among them. If you can’t find a small potato in your market, I recommend roasting new potatoes whole and cutting to size once they have cooled.  Not only does it better hold the nutrients, but it also helps keep them a bit creamier which is a good thing in salads. If you were making an oven-roasted side dish,  you might want the added golden surfaces from a pre-cut potato. It’s a matter of personal taste, so go with what you know. A whole larger potato will definitely increase cooking time, so keep that in mind.

Supermarket Potato Varieties of Little Potato Company goods

Now is the perfect time to think about preserving the late summer bounty of tomatoes, so I am counting on you to look back to the post You’ll Thank Me in the Winter Oven-Dried Tomatoes.  If you don’t have any on hand and aren’t ready to work on your winter supply, either substitute with sun-dried tomatoes (so inferior!!) or just use fresh tomatoes for the whole recipe, either the heirloom cherries called for in the recipe or chopped Romas or Beefs, enough to make up the one cup tomato total (1/2 cup dried + 1/2 cup fresh). Don’t forget to adjust seasonings, especially salt, if you are only using fresh. The oven-dried tomatoes will bring salt from the prep, so I have cut back on the salt in the recipe in anticipation.

Close Up of Roasted Potato Salad with tomatoes, oven dried tomatoes, bacon and edamame

If you are so lucky as to have leftover roasted potato salad, try adding it to a breakfast quesadilla along with scrambled eggs, shredded cheese, and a little avocado, all sandwiched between flour tortillas. And be sure to keep my number handy because I’m gonna wanna show up for that!

Roasted Potato Salad with edamame, bacon, ovendried tomatoes, scallions and parsley in an red bowl

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Overhead shot of green bowl filled with  Roasted Potato Salad with tomatoes, oven dried tomatoes, bacon and edamame

Farm Stand Roasted Potato Salad


  • Author: Katy Keck
  • Total Time: 30 minutes
  • Yield: 6 - 8 1x

Description

This roasted potato salad highlights the potato-y-ness of fresh-dug new potatoes, often lost with boiling. Being a just-say-nay-to-mayo gal, I love the bright flavors of lemon juice with lemon oil. It’s a partay in your mouth! You’re invited.


Ingredients

Scale

Vinaigrette:

  • 2 Tablespoons lemon juice
  • 2 Tablespoons lemon olive oil or EVOO
  • 1/4 teaspoon salt (you will need more if using fresh tomatoes in lieu of oven-dried or sun-dried)
  • 1/4 teaspoon pepper

Salad: 

  • 1 1/2 pounds new potato (the smaller the better)
  • olive oil to drizzle on potatoes
  • 1/2 cup shelled edamame
  • 1/2 cup You’ll Thank Me in the Winter Oven-Dried Tomatoes, or sun-dried
  • 1/2 cup halved heirloom cherry tomatoes (or use 1 cup of either oven-dried or fresh)
  • 4 pieces cooked bacon, crumbled
  • 2 scallions, thinly sliced
  • 1 Tablespoon chopped parsley
  • 1 Tablespoon chopped chives

Instructions

Make the Vinaigrette:

Whisk together the ingredients and refrigerate until needed. 

Make the Salad:

Preheat oven to 425oF.  Drizzle just enough olive oil over potatoes to coat very lightly and toss to combine. Transfer to a sheet pan and roast until tender, about 13 – 15 minutes.  Remove and cool to room temperature.

In a medium bowl, combine the potatoes with the edamame, both kinds of tomatoes, bacon, scallions, parsley and chives.

Toss with the dressing and refrigerate until serving time.  Taste and adjust seasonings, as needed.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Sides

Keywords: roasted potato salad

Red, White and Blue american flag of new potatoes

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Deconstructed Grilled Caesar Salad

Deconstructed Grilled Caesar Salad

Deconstructed Grilled Caesar with poached egg and croutons

About a zillion years ago, I opened New World Grill, a great little American bistro tucked into New York City’s theater district. We had what I still consider today to be an acid test Caesar salad. It was served in a pre-chilled bowl which was kinda fancy for a tiny neighborhood location (that would go on to garner some epic reviews, BTDub). With a light and fluffy dressing, it was all you would want a Caesar salad to be. The croutons were house-made and crusted with Parmesan. We also used red romaine which wasn’t really a thing yet. It got so I couldn’t order Caesar anywhere else because that salad was that damn good.

Little Gems baby romaine heads

The fluffiness of the dressing came from an emulsified yolk-based aioli. Most bad Caesars suffer from heavy, oily dressing. Tableside Caesar salads are often the worst offenders. But in thinking about that today and for home use, I thought…why not take the egg out and put it on top? Poached egg toppers are kind of an obsession these days (okay, maybe it’s just me that’s obsessed.) And a Caesar dressing that is made egg-free can be stored a lot longer than one with a raw egg in it. Hence the “deconstructed” in the recipe title!! By pouring the oil in a thin stream into a blender or processor with the motor running, you can still emulsify the dressing, even without the egg. Just be sure to pour it slowly.

Little Gems drizzled with EVOO

To really set this Caesar salad apart from the sad sack versions, I am putting some char on the leaves. Romaine is a sturdy lettuce and holds together well on the fire. I love the Little Gems that are sold in the supermarket in a six-pack, but hearts of romaine would also do well. Just split either size lengthwise, and brush the cut sides with a little olive oil before placing on the grill for 3 1/2 to 4 minutes, or until you see the first signs of wilt/char and some nice grill marks. In that short amount of time, the romaine will pick up some nice smoky flavor.

Grilled baby romaine halves

Feel free to use any good grating cheese. I used Manchego, but Parmesan or Pecorino would also work well. This is chef’s choice. Once you have made the dressing, it’s a no-recipe recipe. I know how much you love those. You’re welcome.  Store-bought croutons are fine, too. You are really welcome!

Grilled Caesar Salad with cheese and croutons on white plate

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Grilled Caesar Salad

Deconstructed Grilled Caesar Salad


  • Author: Katy Keck
  • Total Time: 25 minutes
  • Yield: Serves 6

Description

Sometimes it’s hard to get a good Caesar salad. Look no further. Deconstructing the dressing – by putting the poached egg atop the salad – and grilling the romaine sets this salad apart.


Ingredients

Scale

Caesar Dressing:

  • 1/4 cup grated Parmesan
  • 1/4 cup fresh lemon juice
  • 2 Tablespoons white balsamic vinegar
  • 2 anchovy fillets, salt-packed, rinsed and patted dry (see notes below)
  • 1 Tablespoon Dijon mustard
  • 2 small garlic cloves, crushed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil

Salad:

  • 6-pack of Little Gems baby romaine or 3 hearts of romaine
  • Olive oil to drizzle on romaine
  • 6 eggs
  • Chunk of hard grating cheese like Manchego
  • 1 cup seasoned croutons (optional/more or less to taste)
  • Freshly ground black pepper
  • Flaky sea salt, like Maldon

Instructions

Make the Caesar dressing:

In a blender, add the Parmesan, lemon juice, white balsamic vinegar, anchovy fillets, Dijon, garlic, salt and pepper. Blend.

With the motor running, pour the oil in in a thin stream, until incorporated and emulsified.

Refrigerate until ready to use.

Makes 3/4 cup. You will need about half for this recipe. Store, refrigerated, in an airtight container for up to two weeks.

Make the salad:

Split the Little Gems or romaine hearts lengthwise.  Drizzle with a little olive oil.

Place cut-side down on a hot grill until charred, about 3 1/2 to 4 minutes.  Transfer to a chilled serving platter and refrigerate until you are ready to serve.

Poach eggs.  A drop of white vinegar added to the simmering water helps keep the whites from going rogue. I love these OXO poaching cups! You put them in simmering water and drop the egg through the solid top half and the water circulates through the holes in the bottom. The silicone provides the perfect barrier to give you that extra nano-second needed to really corral the whites. It’s a flawless technique.

Assemble:

Drizzle the Caesar dressing across the grilled romaine. Using a vegetable peeler, slice shards of Manchego on top and scatter croutons around. Top the salad with poached eggs.

Season with flaky salt, like Maldon, and freshly ground black pepper.

Notes

 If you can’t find salt-packed, use anchovies packed in oil. Rinse them well, then cover them with kosher salt. Set aside for 10 minutes. Rinse well again, and pat dry. This will wick out the fishy oils and just leave sea-flavor. You can of course omit them, but they add that unctuous umami that is hard to achieve in a salad dressing.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grilling

I have somewhat recently acquired the OXO Good Grips Silicone Egg Poaching Set, and it has truly upped my game as an egg poacher. You would think that after countless brunches at the restaurant, I’d be a blindfolded, one-armed egg poacher, but I am occasionally challenged by rogue egg whites. True, a drop of white vinegar added to the simmering water always helps keep the whites in check. But with these collapsible, stackable egg cups, all you have to do is put them in enough simmering water to reach a mark on the cup, and then drop the egg through the solid top half, leaving the water to circulate through the holes in the bottom. The silicone provides the perfect barrier to give you that extra nano-second needed to really corral the whites. It’s a flawless technique.  And so much better for you than the aluminum inserts my Mom used in her egg poaching pan. Bonus: they are dishwasher safe.

Silicone Egg Poaching Set

If you have not yet grilled lettuce, give this a whirl. When the first Zagat Guide came out after we opened, the only comment next to New World Grill was “some things shouldn’t be grilled.” I could not disagree more!

Poached Egg close up on Caesar salad; white plate and a fork

Want more yummy summer salads?

Rustic Tuscan Panzanella Bread Salad

Rustic Bread Salad in a square white bowl with olives, caper berries, bread, scallions and tomatoes

Farm Fresh Summer Squash & Arugula Salad

Summer squash with spice blend mixed with arugula and topped with manchego

Everything But the Farmer Farmer’s Market Salad

Everything But The Farmer Farmer\'s Market Salad in a red bowl: grilled corn, avocado, bacon, scallions, tomatoes and basil

South of the Border Texmati Rice & Grilled Veggie Salad Bowl

rice, grilled veggie, salad with chunks of grilled corn, and cherry tomatoes in an orange bowl

Roasted Beet and Nectarine Salad

Roasted Beet and Nectarine Salad in a lime green bowl

This post contains affiliate links. For more of my must-haves, visit my shop.

© Copyright: KatyKeck.com 2017. All rights reserved.

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My Big Fat Greek Salad

My Big Fat Greek Salad

Quinoa Greek Salad in a blue bowl with feta, tomatoes, cucumber, scallions and parsley

I created this salad earlier this summer – in part because it is so tasty (of course), and in part because it is a starch that is hearty and filling without being potato salad. Yawn.  Plus that whole mayo aversion thing I got going.  It made its first appearance at the Burger Pot Lucky.  And ever since, I have been getting requests for the recipe.  One of the great things about adding grains to any salad is their ability to stretch.  The ingredients normally found in a Greek salad are all primo, which is to say pricey.  The addition of quinoa gives you bang for the buck.

Red Quinoa in a measuring cup, spilling onto a board with fresh mint

If you aren’t familiar with quinoa, get to know it.  It’s kind of a miracle food: it comes in several colors including black, white and red, cooks in 10-15 minutes, is high in protein, fiber, and folate, is gluten-free, and is a decent source of iron, zinc and magnesium.  First cultivated in the Andes (Peru, Bolivia, Ecuador) some 4000 years ago (with non-domesticated sightings dating back more than 7000 years), Incans considered quinoa the “mother of all grains” and held it sacred, which caused the Spanish colonists to consider it pagan and led them to forbid it.  But, quinoa is finally having its day – the United Nations General Assembly gave quinoa its own year – 2013 the International Year of Quinoa – to celebrate the Incan ability to preserve this ancient tradition and live in harmony with nature.  Hallelujah!  It was the hope of the UN that quinoa would be a major player in attaining MDGs (Millennium Development Goals) and be instrumental in maintaining SDGs (Sustainable Development Goals) by providing food security, nutrition and aiding in poverty eradication.  And while you are getting to know quinoa, get to know the UN and its work on food security.

Meanwhile back in the kitchen: I know I can only ask you to pit olives so many times in one summer (looking at you panzanella), so here I am telling you to pick up a jar of an olive relish or tapenade or bruschetta topping – grab a product that has done the heavy lifting for you – and make that the base of your dressing.  I’m all about short cuts in cooking when possible.  Trader Joe’s has a green olive tapenade that I really like and it makes a super tasty green olive vinaigrette, but check your condiment section at the grocery and see what you have available.  If you can’t find something olive based, then try a pepper relish or whatever kind of bruschetta or crostini topping your joint offers.

My Big Fat Greek Salad

Quinoa Greek Salad in a blue bowl with feta, tomatoes, cucumber, scallions and parsley

Green Olive Vinaigrette:

  • 1 cup green olive tapenade (I like Trader Joe’s and use the whole 10-ounce jar.  But you can also use any kind of tapenade or bruschetta spread, or just use 1 cup chopped oil-cured green or black olives.  Please! No California black olives in water!!!!)
  • 1/2 cup lemon juice
  • 1/2 cup EVOO
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper or favorite pepper blend (lemon pepper would be amazing)
  • Zest of two lemons

Whisk together all ingredients in a small bowl.

Store, refrigerated, in an airtight container.

Makes 2 cups.  (This salad will use about 1/3 of this Vinaigrette recipe.)

Prepping the Ingredients for the Greek Salad with Quinoa: quinoa, scallions, feta, garbanzo, cucumbers, tomatoes

Greek Salad:

  • 1 cup raw quinoa (red or white)
  • 1 16-ounce can garbanzo beans, rinsed and drained
  • ½ seedless English cucumber, cut in ½” dice
  • 4 scallions, sliced
  • 1 ½ cups halved cherry tomatoes
  • 8 ounces feta, cubed
  • ¼ cup each: chopped parsley, mint, dill and cilantro

Rinse and drain the quinoa, then add to a pot with tight-fitting lid along with 2 cups water or stock.  Bring to a boil, cover, and reduce heat to a simmer. Cook for 10-15 minutes until all liquid is absorbed.  Transfer to a mixing bowl and cool.

When cool, add garbanzos, cucumbers, scallions, tomatoes and feta.

Dress the salad with the green olive vinaigrette, using about 1/3 of it or more, as needed.   Refrigerate until ready to serve, then add chopped herbs and check seasonings. I like to finish it off with my beloved Maldon Sea Salt Flakes. This dish can easily be made a day or so ahead, but add herbs and check seasonings and acidity at serving time.

Makes about 1 ½ quarts.

Burger and a Salad - a Greek Salad with Quinoa on a blue plate with fresh mint

This post contains affiliate links.  For more of my must-have faves, check out my shop.

© Copyright: KatyKeck.com 2016. All rights reserved.

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Summer Grilling: South of the Border Texmati Rice & Grilled Veggie Salad Bowl

Summer Grilling: South of the Border Texmati Rice & Grilled Veggie Salad Bowl

It was a perfect confluence of events.  I was invited to a dedication at a local yacht club, complete with naval officers and Girl Scouts, and asked to bring a side to share.   I had just loaded up with fresh corn, heirloom tomatoes, peppers and tomatillos (it’s true, I have been to five farmers market in six days – it’s that time of year – and no, I don’t have a problem, but thanks for your concern)!   And then a fabulous box filled with RiceSelect Texmati Rice appeared on my doorstep awaiting a review (two thumbs up), courtesy of culinary friends at Mambo Sprouts.  The wheels were already turning.  Rice. Grilled Veggies. Salad Bowl. Rice & Grilled Veggie Salad Bowl. Voila! A summer salad jammed packed with flavor was born.

RiceSelect Texmati Rice

RiceSelect Texmati, in case you don’t know, combines the best qualities of basmati and American long-grain rice and has a popcorn-y aroma and nutty taste. Because the grains cook up dry, separate and fluffy, it is the ideal choice for a rice salad.  Flavor + Texture.  Win. Win.  I was off and running to whip up a big batch of South of the Border Texmati Rice & Grilled Vegetable Salad.  With Lime Cilantro Dressing!!  Oh, yeah!

As my mind was spinning around southwestern flavors, I remembered a vinaigrette that was a fan-favorite in my earliest catering days.  Lots of cumin.  It was pretty basic – a bit of a one note samba by today’s palate’s cries for layers of flavor – so I dosed it with Sriracha, a serious hit of lime (juice and zest) and cilantro. Yum.   I can’t be sure, though there are rumors of hoarding and hiding the leftovers, but I do believe this dish got better the next day.   Even the grilled romaine held up.  Especially with starch based dishes, it’s always important to re-taste for seasonings and acid both before you serve it and again the next day.  To my palate, it was still well-seasoned the next day, but it’s your kitchen, you be the judge.

Couple of quick notes to keep in mind as you are cooking:

  • Once the rice sits off the heat to absorb the final liquid, remove the lid, fluff it with a fork.  Since we are making a cold salad, drizzle a couple tablespoons of olive oil to coat and seal each grain. This will keep the rice from over-absorbing dressing later. And that friends, will let you serve it again over the next couple days.
  • The dressing recipe below makes a double batch and is a good one to keep on hand in the fridge. However if you want to store it for longer than a few days, add the cilantro to the salad, not the dressing.  The cilantro-free dressing will keep refrigerated for a couple weeks.
  • When chopping the grilled tomatillos, be sure to catch and add the juices to the salad. These liquids are a great way to add depth of flavor to your salad.  Single-handedly they add a rare combo – smoke AND acid
  • And zesting: if you aren’t fully stocked with a Microplane Zester/Grater, why are we even friends? For real. These zesters put the joy in zesting.  No chance of getting too much bitter white pith in the zest. No more scraped knuckles. Perfect every time.  And they are awesome for grating hard cheeses or spices like nutmeg. Run. Now.

Let’s get busy. This flavorful salad pairs perfectly with grilled meats or fish, or is a stand out as a vegetarian entrée.  Add toasted pepitas for a dose of protein if serving as a main.

Drizzling Little Gems with EVOO

South of the Border Texmati Rice & Grilled Veggie Salad Bowl

  • 1 cup RiceSelect Texmati White Rice
  • 1 1/2 Tablespoons olive oil, plus more to drizzle on Little Gems
  • 3 tomatillos, husks removed
  • 3 ears corn, husks and silk removed
  • 1 poblano pepper
  • 1 yellow bell pepper, trimmed and seeded and cut into 4 sides and tossed in olive oil
  • ½ 6-pack Little Gems baby romaine (3 heads), trimmed and cut in half lengthwise
  • Ground coriander
  • 6 ounces heirloom cherry and/or grape tomatoes cut in quarter wedges
  • 4 ounces queso fresco, crumbled
  • 1 Avocado, chopped

Cook RiceSelect Texmati rice according to package directions.  After you remove the pan from the heat and let it stand 5-10 minutes, transfer the rice to a mixing bowl and drizzle with 1 ½ Tablespoons olive oil, fluffing with a fork.  Set aside.

Corn, Tomatillos, Bell Peppers and Poblano on the Grill

Grill the vegetables over a hot grill: tomatillos, corn, poblano pepper and yellow bell pepper.  Let the poblano char completely and transfer to a plastic bag to sweat.  When cool enough to handle, pull off the char under running water and remove stem and seeds.

Coarsely chop the tomatillos, poblano and bell pepper and cut corn from cob.  Add to the rice, along with any juices that release from the tomatillos.

Drizzle the Little Gems with olive oil and sprinkle with coriander.  Grill cut side down until the lettuce just starts to wilt and gets grill marks.  Chop coarsely and add to the salad.

Grilled Little Gem Baby Romaine Heads

Add tomatoes, queso fresco and avocado, and dress the salad with the Cumin Lime Cilantro Dressing.

Adjust seasonings before serving.

Makes about 3 quarts and is a fabulous leftover.

 

Cumin Lime Cilantro Dressing:

  • 1/3 cup EVOO
  • ¼ cup chopped cilantro (see note)
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons Sriracha
  • Zest and Juice of 2 limes
  • ½ Tablespoon ground cumin
  • ½ Tablespoon salt

Combine all ingredients in a mixing bowl and whisk to combine.

Note: This will make twice the dressing needed for this salad and it will keep for several weeks refrigerated if you add the cilantro to the salad instead of  the dressing itself.  Or make a double batch of the salad and use it all!

Southwest RiceSelect Texmati and Grilled Veggie Salad Bowl topped with grilled baby romaine

This post contains affiliate links.  For more of my must-have faves, check out my shop.

© Copyright: KatyKeck.com 2016. All rights reserved.

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Oh Sweet Pea, Won’t You Dance With Me….

Oh Sweet Pea, Won’t You Dance With Me….

More People Are Eating Alone

Say it ain’t so!!  This sad infographic appeared this week from a consulting company that focuses on food and beverage trends.  For me, the really sad part is the title – Erosion of Meal Rituals.  According to the Hartman Group, more people are eating meals alone and most meals are planned in less than an hour.  The last part sounds really good to me. With a well-stocked pantry, and the fact that spring has sprung and sweet peas are starting to appear, this soul-satisfying dish can be whipped up in no time.  But it’s just as easy to make this for two – or three – or four or more – so please don’t eat alone.  Breaking bread with friends and family is one of life’s great treats and truth be told is the real soul-satisfying part of any meal.

Avocados! Peas! Tuna! Oh My!!

This spicy horseradish lemon dressing is a fantastic vinaigrette to make in a big batch and have on hand.  I always have four or more vinaigrettes available at any time and the flavor profile of each can take a dish in a whole new direction.  Lemon/EVOO is a staple, doctored here with a dose of spicy mustard and horseradish. I love a creamy miso dressing, an Asian ginger/soy/sesame oil one and of course something balsamic-based – maple, raspberry, white balsamic, etc.  The possibilities are endless.

Using classic French technique, salt and pepper are added first with the acid so that they can dissolve before drizzling in the oil in a thin stream for a perfect emulsion.  Seemingly every kitchen in France had a different benchmark as to what was the right amount of seasonings.  And no matter how I did it, I was American and it was wrong. Oh wait, I was an American Woman, and it was really wrong.  I will dedicate a whole post to the classic technique, but for today we will just dump and whisk.  As an American, I reserve the right to change the technique and I find that using a grainy salt and pepper in just a measured dose at the end – here I use it strategically on the avocado where its texture and flavor make it a standout – allows for more control over sodium intake which isn’t a bad thing. Certainly not as bad as eating alone.  These are my favorite salts todayMaldon Sea Salt Flakes and Maine Coast Sea Seasonings.

Sweet Peas are Here!

Sweet Peas, Tuna and New Potato Salad

  • 1 pound small new potatoes
  • ½ pound fresh (or frozen) shelled sweet peas
  • 10 ounces tuna (I prefer chunk light tuna in water – especially love the pouches that need no draining)
  • 5 ounces arugula
  • 1 avocado, sliced or chopped
  • Salt and Pepper to taste

Spicy Horseradish Lemon Vinaigrette

  • 1/3 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 Tablespoon prepared horseradish
  • 1 Tablespoon spicy Dijon mustard

Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 8 minutes.   Drain liquid and let potatoes cool to room temperature.

While the potatoes are cooling, place an inch of water in the pot and bring to a boil.  Transfer the peas to a steamer basket and add the basket to the pot and cover.  (Frozen peas can just be thawed – no need to cook).  When tender (about 2 minutes), remove the basket and run under cool water to stop the cooking.

Prepare the Spicy Horseradish Lemon Vinaigrette:  Combine all ingredients in a shaker with a tight-fitting lid and shake to combine well, or place in a small bowl and whisk to combine.

Deconstructed Sweet Pea Salad

Arrange greens in four bowls and divide and arrange potatoes, peas, tuna and avocado. Drizzle with spicy horseradish lemon vinaigrette.  Or combine all ingredients in a large serving bowl and drizzle with the dressing and toss to combine. Season with salt and pepper to taste.

Either way – composed (aka deconstructed) or tossed – it’s as fresh as the spring air.

Serves 4.

Spring has Sprung!

© Copyright: KatyKeck.com 2016. All rights reserved.

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