Grilled New Potato and Artichoke Salad Recipe
Ingredients
| Olive oil | 1 Cup (16 tbs) (Dressing) | |
| Red wine vinegar- 1 tablespoon plus 1 1/2 teaspoon | ||
| Lemon juice | 1 1/2 Teaspoon (Dressing) | |
| Prepared mustard | 1 Teaspoon (Dressing) | |
| Black pepper | 1 To taste (Dressing) | |
| Fresh herbs, chervil, tarragon, basil or oregano- 1 tablespoon plus 1 1/2 teaspoons, chopped | ||
| New potato and artichoke salad | ||
| Red bell pepper | 1 To taste (Dressing) | |
| New potatoes- 6 (about 2 pounds) | ||
| Large artichoke bottoms- 4 | ||
| Kosher salt- a good pinch (optional) | ||
| Shiitake or oyster mushrooms- 8 | ||
| Assorted greens, red leaf lettuce, watercress and augula- 4 cups | ||
| Tomatoes | 2 (Dressing) | |
Directions
MAKING
1. To prepare the dressing, first take a bowl, and in it, combined all the ingredeints and whisk together, later set aside at room temperature
2. To Prepare the salad, on a grill, place the pepper and roast it, and cook, rotate pepper on all sides, for 10 minutes, till the skin appears to be black, then put the pepper in a bowl and take plastic wrap and cover the bowl, let it cool for 15 minutes
3. Start peeling off the charred skin and discard the core, stem, and seeds, do this by using your hands. Later cut the roasted pepper into strips and set it aside
4. In a saucepan, pour water in start boiling it
5. In a pot, place the potatoes and cook for 20 minutes, till it turns tender, then drain the potatoes and cool it
6. Take the potatoes and artichoke bottoms and cut them in half, then take the mushrooms and trim them.
7. In a bowl, place the chopped potatoes, artichokes and trimmed mushrooms, spoon over 2 tablespoons of dressing and season to taste with salt and pepper
8. On a grill, place the potatoes, artichoke bottoms, and mushrooms, and grill them, till colored lightly,
9. In a bowl, put the grilled vegetables and add the pepper strips, and spoon 2 more tablespoons of dressing
10. In 4 serving plates, place the lettuces and spoon 1 tablespoon of dressing, and divide among 4 plates
11. Lay the lettuce, and over it, spoon the potato-artichoke salad top with chopped tomatoes, and serve
SERVING
12. Can also be served with toasted garlic bread or soup
TIPS
Note: For artichoke bottoms, cook the artichokes (steam, boil, microwave), and when cool, peel and discard the leaves, then remove the fuzzy choke, and the bottom is what remains
1. To prepare the dressing, first take a bowl, and in it, combined all the ingredeints and whisk together, later set aside at room temperature
2. To Prepare the salad, on a grill, place the pepper and roast it, and cook, rotate pepper on all sides, for 10 minutes, till the skin appears to be black, then put the pepper in a bowl and take plastic wrap and cover the bowl, let it cool for 15 minutes
3. Start peeling off the charred skin and discard the core, stem, and seeds, do this by using your hands. Later cut the roasted pepper into strips and set it aside
4. In a saucepan, pour water in start boiling it
5. In a pot, place the potatoes and cook for 20 minutes, till it turns tender, then drain the potatoes and cool it
6. Take the potatoes and artichoke bottoms and cut them in half, then take the mushrooms and trim them.
7. In a bowl, place the chopped potatoes, artichokes and trimmed mushrooms, spoon over 2 tablespoons of dressing and season to taste with salt and pepper
8. On a grill, place the potatoes, artichoke bottoms, and mushrooms, and grill them, till colored lightly,
9. In a bowl, put the grilled vegetables and add the pepper strips, and spoon 2 more tablespoons of dressing
10. In 4 serving plates, place the lettuces and spoon 1 tablespoon of dressing, and divide among 4 plates
11. Lay the lettuce, and over it, spoon the potato-artichoke salad top with chopped tomatoes, and serve
SERVING
12. Can also be served with toasted garlic bread or soup
TIPS
Note: For artichoke bottoms, cook the artichokes (steam, boil, microwave), and when cool, peel and discard the leaves, then remove the fuzzy choke, and the bottom is what remains
Chef
