Monday, May 28, 2012

Summer Salad

It is Memorial Day Weekend and we had my sister's family over for a little BBQ.  I really wanted all the foods associated with summer; corn, watermelon, beans, potato salad, three bean salad, ice cream, something on the grill etc. The problem is our party was only for 5 people so we really didn't need this excessive amount of food.  In an effort to make everything I wanted, I decided to make a fresh summer salad that encompassed both potato salad and three bean salad but fresher.

I basically made this recipe up thinking about a potato salad I once made with fresh herbs and looking for a spring flavor in a lemon vinaigrette.  You could definitely mix in a variety of different vegetables in here but this classic is colorful and springy and apparently delicious because it's almost all gone!

1/4 lb fresh green beans
1/4 lb fresh sugar snap peas
6 small new potatoes
1/2 pint cherry or grape tomatoes
1/2 C mixed herbs like basil, cilantro, parsley, dill, thyme, chopped (at our farmer's market you can buy a bag of mixed herbs for $2.50, this is the best way to get a mix of herbs unless you grow your own)

1/4 C olive oil
1 1/2 lemons, juiced (you need the juice)
1-2 T rice vinegar
1/2 t Dijon Mustard
1/2 t salt

1. Scrub clean the potatoes and then place them in a pot and just cover with cold water.  Boil about 10 minutes until fork tender.
2. Remove the potatoes from the water with a spoon and set aside. Place the peas and beans into the boiling water and blanch for about two minutes so that the beans and peas get greener but keep their crunch. Drain immediately and rinse in cold water or an ice bath.
3. In the salad bowl whisk together the olive oil, lemon juice, vinegar, mustard and salt.
4. Quarter the potatoes, third the beans, and cut some of the peas in half. If your tomatoes are really big cut them in  half, otherwise leave whole.
5. Toss the vegetables and herbs with the dressing and let rest in the fridge until ready to eat. If you want it to look prettier, only toss half the herbs in now and add the other half just before serving.

No comments: