Tag: vegan

Picnic Potato Salad

3 Comments

The addition of pickle juice is what sets this potato salad apart. I use a vinegar-free and preservative-free kosher dill pickle that has garlic and dill in the ingredients. The brand is Bubbies, and I’m a fan because (a) they’re really, really good and (b) they don’t have vinegar, which normally overpowers the average pickle (for me). They have a fantastic zing and a delicious garlic flavor. If the pickles you are using lack garlic, you might want to add a minced clove or two to taste. For this salad, served right away at room temperature, straight from the fridge, or on a paper plate in the afternoon sun are the best ways to enjoy it. Without having to worry about the mayo, it makes for the picnic side dish.

potato salad (dill pickle)2

Picnic Potato Salad

2 1/2 pounds (1135g) waxy potatoes, cut into 1 1/2-inch pieces
1 1/2 teaspoons (7mL) fine sea or Himalayan salt, plus more to taste
3 tablespoons (45mL) pickle juice
1 tablespoon (15mL) brown mustard
Freshly ground black pepper, to taste
4 1/2 tablespoons (67mL) mild extra-virgin olive oil
1/4 cup (60mL) finely chopped red onion
3 tablespoons (45mL) finely chopped fresh dill
2 stalks celery, finely chopped
1 kosher pickle, finely chopped

Put the potatoes in a saucepan and cover with water by about 1-inch. Bring to a boil with 1 teaspoon (5mL) of the salt. Reduce to a simmer and cook until potatoes are tender, about 10 minutes. Drain and cool for about 10 minutes.

Put the pickle juice, mustard, remaining salt, and a few grinds of black pepper in a large bowl. Add the oil in a steady stream, whisking to emulsify. Mix in the onion, dill, celery, and pickle. Once the potatoes are cool, add them to the mixture. Toss to combine. Refrigerate until serving or packing for a picnic.

potato salad (dill pickle)4

Fresh Broccoli Salad with Apricot Vinaigrette

Leave a comment

Crisp broccoli and crunchy vegetables get tossed with sweet-tart cranberries and salty pistachios, then is tossed with a simple apricot vinaigrette that ties it all together. This salad—with countless variations—will be a new summer standard.

broccoli salad with apricot2

Fresh Broccoli Salad with Apricot Vinaigrette

For the salad:
6 cups (1440mL) broccoli florets
1 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
1/2 bulb fennel, thinly sliced
1/2 cup (120mL) dried cranberries
1/4 cup (60mL) salted, dry roasted pistachios

For the vinaigrette:
1/4 cup (60mL) apricot preserves
3 tablespoons (45mL) cider vinegar
1 tablespoon (15mL) extra-virgin olive oil
Fine sea or Himalayan salt, to taste
Red pepper flakes, to taste

Put the broccoli, red pepper, fennel, onion, cranberries, and pistachios in a large bowl. Toss to combine.

Put the apricot preserves, olive oil, and cider vinegar in a small bowl. Whisk to combine, seasoning with salt and red pepper flakes to taste. Pour the vinaigrette over the broccoli mixture. Toss to coat. Refrigerate for at least 4 hours before serving.

Chilled Spring Pea and Tarragon Soup

Leave a comment

This soup actually takes just a few moments, but pushing it through the sieve takes a little longer. Have a bit of patience if you want something silky smooth, but if you like the texture, just omit that step. In any event, sweet peas and floral tarragon shine bright in a creamy springtime soup that’s superb served warm or chilled.

This recipe was made for one of my workshops I run at Della Terra.

IMG_1407

Chilled Spring Pea and Tarragon Soup

4 tablespoons Tarragon Olive Oil, divided, plus more for serving
1 bunch (about 7) green onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons Premium White Balsamic Vinegar
6 cups fresh or frozen green peas
3 cups water
Fine sea or Himalayan salt to taste
Ground white pepper to taste
1 tablespoon lemon juice
Fresh tarragon, for serving

Heat 2 tablespoons of the Tarragon Olive Oil in a saucepan over medium heat. Add the green onions and garlic. Cook until softened, about 3 minutes.

Add the Premium White Balsamic Vinegar, bring to medium-high heat, and cook until reduced to half, about 1 minute.

Add the peas, water, a few dashes of salt and white pepper. Reduce to low heat, cover, and let simmer for 20 minutes.

Remove from heat and let cool slightly. Using an immersion blender, blend until smooth, drizzling in the remaining Tarragon Olive Oil and lemon juice while blending. Press through a fine sieve to strain, if desired.

Refrigerate until serving. Garnish with fresh tarragon and additional olive oil before serving.