Monday, June 8, 2009

Summer Season - Cesar Potato Salad

It was a jam packed weekend. Lauren drove up from LA to start her vacation in style by taking part in the Rock, Paper, Scissors challenge with us at Roshambo Winery. It was epic. Out of our team of four, Lauren and I both made it to the second round, where she came close but fell to a tough competitor, and I, well...I was robbed. I don't know who the ref's were at this so called "official competition," but I can tell you that they were blind. When your challenger throws a full second after you've put your choice down, something is clearly awry.

We drowned our sorrows in a game of mini-golf and dinner at Pizzaiolo.

The excitement never ends around here. This coming Friday brings camping for Lesley's birthday in Healdsburg and a combined birthday tubing trip down the Russian River. Not to mention the numerous BBQ's. I find that BBQ season can be a tad stressful. They tend to sneak up on you before you know it. I have visions of grandeur in the beginning. Of cakes and tarts and grilled everything. The weekdays fly by and all of a sudden it's Saturday afternoon, I'm due to show up to a party and find that my great visions are unrealized and somewhat limited due to poor time management. Caesar Salad is a good option for a time like that. Potato Salad is even better. What's even more impressive, is to mix Caesar Salad with Potato Salad.

Cesar Potato Salad with Sugar Snap Peas
adapted from Bon Appetit Magazine
Can easily be made vegan by ommiting Parmesan

1 1/2 lbs unpeeled fingerling or baby potatoes cut crosswise into 1/2 inch thick slices (this is the perfect time to use purple potatoes, they look beautiful in this dish. Red skinned, white or yellow will also work. Try using an assortment.)
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed and thinly sliced
1/2 small red onion, thinly sliced

1/4 cup olive oil
3 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 garlic clove, pressed
1/2 cup freshly grated Parmesan

Steam potatoes on rack over boiling water for 10 minutes, until almost tender. Add the peas and steam for about a minute more. Transfer to a large bowl and let cool slightly. Add the radishes and onion.

Whisk the dressing ingredients together in a small bowl, adding the Parmesan last. Season with salt and pepper. Add the dressing to the potato mixture and toss to coat. Season with more salt and pepper to taste. Serve warm or at room temperature.

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