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Summer Chopped Salad with Arugula Vinaigrette

Serves 4-6

Vinaigrette:

1 shallot

1 1/2 tablespoons balsamic vinegar

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

1/3 cup olive oil

salt and freshly ground black pepper to taste

1/4 cup packed coarsely chopped arugula leaves

Salad:

1/2 pound mixed salad greens finely chopped

1 large ripe tomato, coarsely chopped

1/2 cucumber, peeled, seeded and cut into 1/4-inch dice

1 ear fresh white or yellow sweet corn, shucked

1/4 cup coarsely shredded Parmesan cheese

To make the vinaigrette: In a food processor fitted with the metal blade, mince the shallot. Add the vinegar, lemon juice and mustard and process to combine. With the machine running, gradually add the oil to make an emulsified sauce. Add the salt, pepper and arugula. Pulse until well blended. Taste and adjust the seasonings.

In a large bowl, combine the greens vegetables and cheese. Add the vinaigrette and toss until well coated.

From “Seriously Simple” by Diane Rossen Worthington

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Potato Salad with Herbs and Grilled Summer Squash

Serves 6

Salad:

2 pounds small red potatoes

1/4 pound yellow squash (I used zucchini), cut lengthwise into 1/2-inch slices

Cooking spray

kosher salt and freshly ground black pepper

Dressing:

1/3 cup chopped fresh chives

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh tarragon

1/4 teaspoon grated lemon rind

3 tablespoons lemon juice

2 tablespoons water

2 tablespoons extra virgin olive oil

2 tablespoons finely chopped cornichons

kosher salt and freshly ground black pepper

Preheat grill to medium-high.

Place potatoes in a large saucepan; cover with water. Bring to a boil, reduce heat and simmer 18 minutes or until tender. Drain, cut potatoes into quarters and place in a large bowl. Set aside.

Lightly coat squash with cooking spray. Sprinkle evenly with salt and pepper and place on grill rack. Grill 2 minutes on each side or until lightly browned and tender. Remove squash from grill and add to potatoes.

To prepare dressing: Combine all ingredients in a small bow; stir with a whisk until blended. Pour over potatoes and squash, tossing gently to combine. Serve warm or chilled.

Adapted from “Cooking Light Cooking Through the Seasons”

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