Summer Salads

Potato Salad With Artichokes And Roasted Red Pepper
Yield: 4 servings

• 2 lbs. red boiling potatoes
• 12 oz. marinated artichoke hearts (sold in small jars), well drained
• 12 oz. roasted red peppers (canned or those sold in jars work well), well drained and diced
• 6 scallions, minced
• 2 Tablespoons minced parsley
• 3 Tablespoons red wine vinegar
• ½ cup extra virgin olive oil
• 2 Tablespoons Dijon mustard
• 1 ½ teaspoons salt
• 1 t. ground black pepper

1. Wash the potatoes. Cut into approximately 1-inch chunks.

2. Place the potatoes in a saucepan and cover with lightly salted cold water. Bring to a boil and reduce to a simmer. Cook the potatoes until just tender. (This is judged by gently inserting a knife into a piece of potato. If there is just a hint of resistance at the center of the potato, they are properly cooked.)

3. Pour the potatoes gently into a colander. Lightly run cold water over the potatoes so that they do not break apart.

4. In a bowl, whisk mustard and vinegar until homogenous. Slowly drizzle in the olive oil while whisking constantly. Add salt and pepper to the vinaigrette. 5. Chop artichokes into ½-inch size pieces.

6. Place artichokes, potatoes, red peppers, scallions, and parsley in a bowl. Pour vinaigrette over the top and mix. Refrigerate for at least 6 hours to allow the flavors to combine.

Grilled Vegetable Salad

While I have given a specific recipe here, you could vary it with what ever vegetables you desire. Just remember that certain vegetables like carrots do better on the grill if they are first cooked in a steamer or in boiling water.

serves: 4-6

• 1 head radicchio, rinsed, discolored leaves removed, cut into 6 or 8 segments
• 3 Belgian endives, rinsed and cut in half lengthwise
• 2 zucchini, rinsed, ends trimmed, and cut in 1/4 inch lengthwise slices
• 2 yellow squash (or summer squash), cut exactly like zucchini
• 3 portabella caps, rinsed and dried
• 10 green onions, rinsed and roots removed
• 30 asparagus stalks, snap off woody ends
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 - 2/3 cup salad dressing (Italian herb, balsamic, Caesar, or roasted garlic)
• 2 Tablespoons chopped parsley

1. Toss all vegetables with olive oil, salt, and pepper.

2. Cook all the vegetables on a hot grill until they are just barley soft. Approximate times for the vegetables are:

radicchio - abut 4 minutes

endives - about 3-4 minutes

zucchini - about 4-5 minutes

yellow squash - about 4-5 minutes

Portobello - about 5-8 minutes, although it really depends on the size of the caps

green onion - about 2 minutes

asparagus - 4 - 5 minutes

3. Place all the grilled vegetables in a bowl. Mix gently with salad dressing and parsley. Taste if additional salt or pepper is needed. This salad can be served hot or cold. If it is not eaten shortly after grilling keep refrigerated until needed and taste before serving as additional dressing may be necessary.

Balsamic Vinaigrette

• 1 cup balsamic vinegar
• 1 teaspoon minced garlic
• 2 teaspoons anchovy paste
• 1 Tablespoon chopped fresh thyme
• ¼ teaspoon ground black pepper
• 2 Tablespoons kosher salt
• ¼ teaspoon crushed red pepper
• 2 cups extra virgin olive oil

1. Whisk together vinegar, garlic, anchovy paste, thyme, black pepper, salt and red pepper until combined. Continue whisking as you slowly drizzle in the olive oil. Cover and refrigerate until ready to use. Part of this dressing will be used to marinate the vegetables. The rest will be used to dress the finished salad.