BLAT - Iceburg Wedges with Bacon, Tomato, Avocado & Buttermilk Dressing

Maybe it's all the Mad Men I've been watching lately, or maybe it's the fact that since I left the office life, I also left the sandwich shop my co-workers and I all held so dear, and my beloved BLAT sandwich (bacon, lettuce, avocado and tomato) but for awhile now, I've been craving a hunk of iceberg lettuce dressed up to the nines with all kinds of goodness.

If you're confused about the Mad Men reference, just think 1960's and salad. End result being iceburg with ranch.

Back to that sandwich shop. Our patronage of that place was a full-blown addiction. Since their opening a couple years ago, not a week has gone by that failed to see each one of us at the counter. Quick, cheap and damn good sandwiches. Now that I'm working from home, I thought I'd try to recreate some of the magic of "The Sandwich Zone."

This salad is basically a deconstructed sandwich. The recipe is also another Thomas Keller from the Ad Hoc cookbook, lest you think I alone was crazy for craving a salad of iceburg and other things. Nope. Keller agrees. This salad is magic. It's a meal. In my version, I omitted the croutons and added the avocado, but next time, I'll throw the croutons back in. I highly advise you to do the same.




BLAT Salad - Iceburg Wedges with Bacon, Tomato, Avocado & Buttermilk Dressing
adapted from Thomas Keller's Ad Hod at Home

1 head of iceburg lettuce, cut into 6 wedges
1 ripe tomato, cut into wedges
4-6 slices cooked, crispy bacon, crumbled
1/2 avocado, cut into slices
croutons

For the Buttermilk Dressing:
1 cup greek yogurt
1/4-1/2 cup buttermilk
1/4 cup creme fraiche
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp fresh lemon juice
1 tsp minced chives
1 tsp minced flat-leaf parsley
1 tsp minced mint
Kosher salt to taste

Whisk all ingredients together, taste for salt. Dressing can be refrigerated for up to one week.

Place lettuce wedges, tomato, avocado, croutons, and bacon in individual bowls. Dress with the buttermilk dressing, serve with remaining dressing on the side and freshly ground pepper.

Leading Lady Red - Cucumber Salad

This is a case of good intentions leading to a likely ill-advised shade of red lipstick. Leading Lady Red, it's called.

In the almost two weeks of my in-between employment, I've tried to have a mix of the responsible "get er' done" kind of stuff, and the more enjoyable vacation things. Guess which list I prefer? Compare sectioning off an area of my studio to write off on taxes for working at home, to a hike with a good friend at Muir Beach. Or closet cleaning, to a gorgeous concert by the musician Nathaniel Rateliff at Cafe du Nord. File organizing, in order to justify drinks with friends at Smugglers Cove in San Francisco.

Yesterday the plan was to exchange book donations, oil change and car wash for an afternoon meandering through the SF MOMA. I hopped off BART and ran over to the museum, only to find myself sadly locked out. I then tried the Contemporary Jewish Museum, same story there. San Francisco museums are all closed on Wednesday afternoons, for some strange reason. My afternoon of culture was not to be.

Hence the red lipstick.

This is what in-between employment me does when her plans are thwarted. She makes an odd impulse purchase. I am now bound and determined to wear the stuff...despite the images of Bozo the Clown it conjures. Not to mention the fact that I'm terrified to pair it with any green article of clothing, lest I end up looking like some kind of deranged Christmas tree...

So today, Thursday, it's deep cleaning time for the kitchen in exchange for the Pixar exhibit at the Oakland Museum. I hear good things. I'm actually pleased with the progress that's gone on in my little studio. I think we're both ready to greet these new experiences.

You'd think I'd be doing a bit more cooking these days, what with a bit of free time on my hands, but mostly, it's just been quick and easy old favorites. This cucumber salad is something my oldest sister makes fairly often. I'm not sure if I have her recipe exact here, but it's at least inspired by her, and it's totally refreshing and delicious. Not to mention easy...




Cucumber Salad

1 English Cucumber (about 1 lb)
1/2 small red onion
3 tbsp white wine vinegar
1 tbsp sesame oil (I stand corrected by my sister, I had written canola oil originally, mistake!)
2 tsp sugar
1/2 tsp kosher salt
1 tsp parsley or dill, chopped

Cut the cucumber and onion into paper thin slices, and layer on top of each other on a serving dish.

In a small bowl, combine the vinegar, oil, salt and sugar with a fork. Whisk together, and pour over the cucumbers. Garnish with dill or parsley. Serve.

What Next? - Quinoa, Tomato & Cucumber Salad

I'm in preparation mode. Cleaning out my desk at work, organizing my files, creating the necessary paper trail for the person who comes into my current position next, trying to get my apartment ready for the work-from-home transition. It's all very cathartic actually. And so far, it's a terrific distraction from the fact that I've set into motion a fairly drastic change for myself.

I'm not a person who comes around to change very easily. I wouldn't call myself impulsive per say...impromptu road trip, yes. Impulse purchase of that thing I want but don't need at the check out line in the grocery store? Often enough. The occasional late night piano bar karaoke session? It has been know to happen. But when it comes to the big decisions; a move, a job, a relationship, I tend to take my time to carefully examine the facts, and then do it again, and again, and again, until I'm so sick of thinking about it I just make up my mind to decide. I can be a tad over-analytical, and as much as I wish it weren't the case...cautious to a fault.

I don't know if this current path I've chosen will work out, but I do know it was time for me to move on. For now, at least, I have the organization of my life to keep me from pondering to death the idea of, "what happens next?" Well...I have that and True Blood, also a terrific distraction. I'm trying to just let go, take it a day at a time, and enjoy the fact that I'm about to have almost 2 weeks vacation. Unheard of. The last thing I want to do with that time is over-analyze the fun out of it.

When you clean out the desk you've worked at for the last four years, and you come across things that remind you of something that seemed to happen only yesterday, you tend to realize how quickly the time has gone by. And hopefully, how much fun you had in the process.




Quinoa, Tomato & Cucumber Salad
adapted from the NY Times

1 cup quinoa
1/2 large english cucumber, diced
1 pint cherry tomatoes, halved
1/2 small red onion, minced
1 avocado, sliced for garnish
1/2 cup basil, chopped
1/4 cup flat leaf parsley, chopped
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tbsp fresh lime juice
salt & pepper to taste

Soak the quinoa in cold water for 15 minutes, cook according to package directions. When the quinoa has cooked and is tender, drain and set aside and let cool to nearly room temperature.

In a small bowl, whisk together the oil, vinegar and lime juice. Pour the vinaigrette over the tomatoes, onion & cucumber and let sit for about 5 minutes to marinate. Add salt & pepper to taste.

When the quinoa has cooled, mix together with the tomato mixture and add the herbs. Taste for seasoning and then garnish with avocado and serve.

More Adventurous - Daikon Radish Salad with Sesame Ginger Vinaigrette

When it comes to how we see ourselves, there's always the possibility of a disconnect between who we are, and who we would like to be. I would like to be a more adventurous, spontaneous person. I am in awe of people who are both of those things nearly all the time. But in reality, I know myself to be a person that is terrified of many things that might be considered adventurous. Jumping out of airplanes for example. Bungie Jumping. Anything having to do with the combination of great heights and jumping from them. Even scuba diving, which in all honesty, I would love to try someday, but the truth is, it scares me to death. I have only recently conquered my fear of snorkeling (I had issues with the idea of fish getting too close, or rather, me getting to close to them) so I'm taking this fear step by step.

When it comes to sushi, I have learned it pays to be adventurous. I know this. I've known it since I moved to the Bay Area in 2004 and my friend Derek introduced me to Uni, Sea Urchin. It took two vodka tonics to even get anywhere near the briny, alien looking form on the plate, but with the help of some liquid courage, I conquered my fear, and learned that I in fact, LOVE uni. The taste, both salty and mild, the strangely unfamiliar texture? Love. It.

After having been in a sushi rut at the delightfully cozy sushi place, Mitama, which sits exactly 1/2 block from my apartment (bliss.) I ended up there one evening after work with Leah and Lauren, and was introduced to my new favorite. I went for my usual (always 2 pieces of hamachi nigiri and one roll with maguro) and Leah ordered a Daikon Radish Salad that I had never tried. One taste and I was hooked. I spent the rest of the evening doing my best to restrain my chopsticks from bogarting her entire salad.

It struck me how easy it would be to make at home. And so that's exactly what I did. Thinly sliced daikon radish and cucumber, combined with carrot and yellow bell pepper, drenched in a sesame ginger vinaigrette. It's love between this salad and I. I'm quite sure of it.

This is not to say that I've entirely broken out of my sushi rut. This past weekend I had only added the salad to my usual. Oh well. Next time. Next time I'll find my next new favorite.

Daikon Radish Salad with Sesame Ginger Vinaigrette

1 tsp fresh ginger, minced
1 1/2 tsp sesame oil
2 tsp canola oil or grapeseed oil
1 tbsp rice wine vinegar
3 tbsp soy sauce
1 large daikon radish, peeled and thinly sliced into matchsticks
1/2 carrot, peeled and sliced into thin matchsticks
1/2 cucumber, sliced into thin matchsticks
1/4 yellow bell pepper, thinly sliced
1 tsp or so toasted sesame seeds for garnish
salt and pepper to taste

In a bowl, whisk together the ginger, oils, vinegar and soy sauce. Peel the radish and carrot, and slice all the vegetables into thin matchsicks. Toss all the vegetables in the bowl with the vinaigrette, and season to taste with salt and pepper. Top with toasted sesame seeds.

Of Hot Tubs and Road Trips - Simple Lentil Salad

I've been in a bit of a cooking funk lately. I can't seem to get myself to the market very often, and when I do, I come home missing an ingredient or two, and then can't force myself out again to retrieve them. Meals have mostly been eaten out or foisted upon me by friends with leftovers to spare. I have to admit, I'm actually enjoying the break. More time for other things, such as a hot tub and sauna night at Piedmont Springs in Oakland. Delightful! Living in an apartment building has it's disadvantages. Lack of hot tub is one of them, so it's very refreshing to know that tucked away on Piedmont Avenue, there is a small oasis of outdoor, private redwood tubs which can be yours for one hour, for about the price of two cocktails.

It's a bargain. Add a few minutes in the sauna, and I'm a happy camper. Maybe someday I'll spring for the massage as well.

But I have a confession. I have been spoiled when it comes to hot tubs. In college, my roommate Beth and I lucked out with a ridiculously perfect house, 4 blocks from school, complete with wrap-around deck and hot tub. In case you were wondering: studying for finals is not too strenuous when up to your neck in 103 degree water. It is also rather easy for the party to come to you, when you are the gate-keeper of a hot tub. Party attendance was always more than we expected, but our hot tub space was always reserved.

After college, when I moved in with my friend Ilsa, I lucked out once again, with a large redwood hot tub in our yard in Berkeley. I wish I could say I'd enjoyed that tub more, but our hot tub fun was cut short when we found a family of opossums living under said tub. Let me tell you, those things are mean as hell. They hiss! Sitting up to your neck in 103 degree water is considerably less relaxing when being circled by hissing opossums.

Luckily, there are no rodents of unusual size (or regular size for that matter) at Piedmont Springs. Nor are there gangs of rowdy college kids. Just pure, private relaxation in the middle of the city. Happiness. Sheer happiness.

So now, to extend my relaxed, meditative state, I'm off on a road trip up North for my Sister's 40th birthday. We'll see if this cooking funk continues. I'm happy to trade my tiny kitchen for the open road, a Superbird Sandwich from Grenzellas on I5, all of my favorite restaurants in Ashland, Oregon, and, what is sure to be some superb family cooking. Cooking for 14 people is always a bit of a challenge. I suspect we'll be combining forces.

Until I'm back, I leave you with a single, simple recipe. For an evening when cooking needs to be minimal, without fuss. There's nothing more satisfying than a simple lentil salad. And Alice Waters has the best simple recipe I know. A few tweaks here and there to make it your own, you can throw in just about anything you have on hand. It's hard to ruin lentil salad, and the red wine vinaigrette is so perfect on this. It's what to cook when you don't want to cook.





Lentil Salad
adapted from Alice Waters, The Art of Simple Food

1 cup lentils, sorted and rinsed (Alice recommends French Green or Black Beluga, I had brown lentils on hand and they worked just fine.)
1/2 cup carrot, diced
1/2 cup potatoes, diced
1/2 lb spinach
1 tbsp red wine vinegar
salt & fresh-ground black pepper
3 tablespoons extra-virgin olive oil
2 finely diced shallots
3 tablespoons chopped parsley

Bring the lentils to boil in about 3 inches of boiling water. Simmer and cook until tender, it should take about 30 minutes. Drain, and reserve about 1/4 cup of the cooking liquid. Set liquid and lentils aside.

Heat about 1 tbsp of olive oil in a pan, and saute the shallots, carrots, and potatoes until tender. Add the spinach to wilt. Stir in the parsley and remove from heat.

Toss the lentils and vegetables together with red wine vinegar, salt & pepper and the 2 remaining tablespoons of olive oil. If the lentils seem dry, add a bit of the cooking liquid. Serve room temperature or cold.

The Old Familiar - Tacubaya Salad with Lemon-Lime Vinaigrette

About once every year, I pull out my old, tattered copy of East of Eden, my favorite book of all time. I re-read and re-visit the paragraphs and characters I love so well. I never really plan on reading it again, but once the urge strikes, I have to indulge. And so far, every year, it happens like clockwork.

I like to re-read books. I do the same thing with The Great Gatsby, and a few others. It might sound cliched, but it seems every time I pick one of these books up again, I find something I missed the last time around. Something new. I think about a passage differently than I used to. And I never, ever tire of reading the last line of Gatsby, possibly the greatest ending to a book ever:

"Gatsby believed in the green light, the orgastic future that year by year recedes before us. It eluded us then, but that's no matter -- to-morrow we will run faster, stretch out our arms farther....And one fine morning --- So we beat on, boats against the current, borne back ceaselessly into the past."

That ending always thrills me.

I take no issue with the familiar, the well-trodden path. My friend Lesley tends to disagree with me on this. She thinks she'll miss out on something new if she sticks with what she's done before. Whether it's a book, an ice cream flavor...I see her point. But I still prefer chocolate ice cream nearly every time. I take comfort in the familiar, and in habit.

So it is with this salad. The Tacubaya Salad. Tacubaya is a Mexican restaurant on 4th Street in Berkeley. It's a favorite lunch spot of mine, not too far from where I worked when I first moved the the Bay Area. Once I discovered this salad on their menu, I committed. My order at Tacubaya is always, always: one chicken taco and the Primavera Salad. Which I have re-named, the Tacubaya Salad.

This salad is everything I want a salad to be. Bright, crunchy, filling, and tangy. There's a lot of texture going on here. Carrots, cucumber, radish, avocado, pumpkin seeds, baby lettuce and cabbage, all tossed in a lemon-lime vinaigrette. It's very possible that I could live off of this salad for quite some time, and be completely content.

I always feel a bit silly posting a salad recipe. I mean, it's a salad. You can probably see from the picture what the proportions are like, and to be honest, I don't measure for it. I throw it all together in the proportions I need. It's about an equal proportion of everything from the pumpkin seeds to the carrots to the cabbage to the lettuce. And the dressing really couldn't be easier. So, think of this as less of a recipe, and more as a few guidelines for this salad of salads.





Tacubaya Salad with Lemon-Lime Vinaigrette
adapted from Tacubaya Restaurant in Berkeley

1 bag mixed baby lettuce
1 bunch radishes, thinly sliced
2-3 carrots, shaved into strips
1 cucumber, thinly sliced
1 cup or more green cabbage, thinly sliced
1 cup or more red cabbage, thinly sliced
1 avocado, cubed
1 cup pepitas or pumpkin seeds, toasted (I usually get the raw ones from Trader Joe's)

for the Vinaigrette:
Juice of 1 lemon
Juice of 1 lime
1 tbsp or more of sugar
1/4 tsp salt
olive oil (you need enough for that magic 3 - 1 ratio of oil to acid)

Mix ingredients to taste. It should be sweet, sour, and salty, all at the same time.

Toss everything together and serve.

Guest Post By Leah - Raw Dino Kale Saad

There are some things in life that are just...great. Things like, a good gin & tonic. Italian Pizza. A kiss that makes you weak in the knees. Hearing your favorite song come on on the jukebox. Those are good things. Those are great things. Having your friend pick you up from work on your lunch hour so that she can recipe test on you...that qualifies as a great thing.

Enter Leah.

This Monday, she did just that. I'd driven home from Sacramento at 6:30 that morning. I could barely keep my eyes open at work, and was not so subtly trying to plan my escape, when Leah asked if I wanted to come over for lunch. I did. I am no fool.

And so she picked me up. And made me lunch. Made this salad, to be clear. I swooned over this salad. This salad was amazing. Had she not been looking, I would have gobbled the whole thing up in 5 seconds flat. I asked her to do a guest post for it, and she did just that. Enjoy!


Raw Dino Kale Salad - Guest Post by Leah

When Lily asked me if I was planning on watching the Oscars this year, I have to admit, I wasn’t that interested. But, then she pitched me the idea of making martinis and snacks and watching with a group of sensitive s**t-talkers. I was sold as soon as she said the word martini.

I love a martini.

Classic. With gin, of course.

I love the idea of it. I love trying to lift the awkward glass from the table to my mouth without loosing too much of the precious juice on the bar. I love the cold and crisp herby or citrus-y flavor. I love that it is uncomplicated. And I love that it comes with a snack. (ahhh, that emerald olive)

My dad introduced me to the best martini I have ever had about a year ago while I was with him on a business trip in Denver. The first night, we headed to his favorite restaurant in Denver, called Jax. We sat at the bar and ate red-curry muscles and drank martinis made from Cap Rock Gin. Cap Rock Gin is distilled at the Jack Rabbit Hill Biodynamic Farm in western Colorado's North Fork Gunnison Valley. It is made with apples, and so has a slightly sweet yet clean flavor. Oh, man, it is SO good!

And, I am digressing to the millionth degree. Martini’s make me do that.

So, the Oscars. We laughed, we cried. We discussed fashion, and the crazy white lady Kanye who stole Roger Ross Williams’s, (director of the best documentary short, Music by Prudence,) thunder. And we drank martinis. But, wouldn’t you know it, the real star of the show wasn’t the headliner, but the supporting actor. The raw kale salad I made as an after thought (we needed a vegetable dish to cut the richness of with our salumi and cheese-filled snack/dinner) stole my beloved martini’s spotlight.

I admit, I love this salad almost as much as I love a classic martini. It packs a punch of tangy-ness from the lemon juice and almost creamy-ness from the Parmesan. But the real treat is the raw kale. Dino kale is dark and bumpy, crunchy and satisfying, with a slightly sweet and herbaceous flavor, not completely unlike my favorite martini.

After a fall and winter of kale and leek pasta, braised kale, sautéed kale, and many, many other dishes of cooked kale, it was a pleasure to bring this back into the fold. I first read about this salad in the NY Times, and I have made it a few times over the years. It is always a winner It is the perfect accompaniment to just about anything, or it can stand out on it’s own, just like an Oscar dress or a martini.

Raw Dino Kale Salad
from the NY Times, October 2007

1 bunch Dino Kale (also called Tuscan or Lacinato Kale)
1/3 cup toasted, coarse breadcrumbs (from good white, sourdough, or Italian bread)
1-2 small cloves garlic, finely chopped
1/3 cup grated cheese, preferably Pecorino Romano (or Ricotta Salata)
3 tbsp extra virgin olive oil, plus some to garnish as needed
Fresh juice of one to 2 lemons (about ¼ cup)
1/8 – ¼ tsp. red pepper flakes (to taste)
Salt and freshly ground black pepper to taste

Trim kale removing stems and discard. Slice kale leaves, including ribs, into very thin ribbons (1/8 inch or so). You should have 4-5 cups.

For the breadcrumbs, tear bread into little pieces or pulse stale bread in food processor. Toast bread in 350* oven for 7-12 minutes or until the crumbs are dry and just browned. Let cool completely.

With a mortar and pestle or the side of a knife, pound garlic into a paste with the salt. Place in a small bowl with the cheese, oil, lemon juice, pepper flakes and black pepper, and whisk to combine. Taste and adjust seasonings as needed.

Alternately, place garlic, cheese, oil, lemon juice, pepper flakes and salt and pepper in the bowl of a food processor and pulse until it is all incorporated and the garlic is finely minced.

Put kale in large bowl, pour the dressing over and toss thoroughly (dressing is a little bit thick because of the cheese and so needs lots of mixing to get all the kale covered. Using hands for this is a good method).

Let the salad sit for a minute, mix in and top with cooled breadcrumbs, and more cheese if you want.

If you are holding the salad for a while, and it will keep very nicely for a few days in the fridge, add more bread crumbs when you serve it or they will get very soggy (which, I personally love)

Yield: four side-dish servings

In Other News - Sunchoke, Celeriac & Fennel Salad with Dried Cherries & Hazelnuts

Not to brag or anything, but I did get 13 predictions right for the Oscars. Including all the big awards. Why do I never take my instincts to Vegas? I could make a killing! My thoughts about the show on a whole this year, though, are basically, "Meh, whatever." Except for two things: Jeff Bridges (he should have been nominated, and should have won for The Big Lebowski), who I am terribly excited for, and the clothes. I care a whole lot about the clothes.

While no one beats my all-time favorite Oscar dress (this one), I did go crazy for both Rachel McAdams gorgeous pastel water-color confection, and also for Cameron Diaz's sparkly Oscar De La Renta number.

I am really in it for the clothes.

Thanks to Lesley for hosting me this weekend. We made a beautiful pizza together, so good that it was devoured before any pictures could be snapped. Then we headed up to Tahoe yesterday for a day of skiing. I'm not sure my legs will ever forgive me, not to mention my toes and feet. Ski boots are basically just torture devices. Will no one make a comfortable ski boot? Can anyone aid me in this search? The future of my participation in this winter sport depends upon the finding of a decent and comfortable ski boot. Otherwise my feet will go on strike. Suggestions?

In other news, I made this salad. Riffing off a recipe I saw in the San Francisco Chronicle, I never would have thought to shave sunchokes for a salad. To tell you the truth, I never thought about eating them raw. I'm glad I now know it can be done. Pretty, no?




Not necessarily Oscar dress pretty, but it does make for an attractive lunch.

On a side note, the mandolin (a gift from my Mother) worked so perfectly for this salad. I'm so excited to finally have one!

Sunchoke, Celeriac & Fennel Salad with Dried Cherries & Hazelnuts

2 Sunchokes, scrubbed and shaved/sliced thin
1 small head celeriac, shaved thin or cut into matchsticks
1 head of fennel, shaved thin or cut into matchsticks
1/4 cup dried cherries
1/4 cup toasted hazelnuts, coarsely chopped
shaved Parmesan or Manchego for topping
coarse salt & pepper to taste
1 tsp chopped fennel fronds for garnish

For the dressing:
2 tbsp champagne or sherry vinegar
1 tbsp or less extra virgin olive oil
coarse salt and pepper to taste

Whisk dressing ingredients together. Arrange sunchoke, celeriac and fennel slices together in a serving bowl. Top with cherries, hazelnuts, cheese and chopped fennel fronds. Drizzle dressing over the salad and serve.

An Ugly Looking Thing - Celeriac, Fennel & Apple Salad

Before tonight, I'd never had celeriac (also called celery root) any other way but pureed under a steak. It tried (and failed) to pass for mashed potatoes. You didn't fool me, celeriac, I know mashed potatoes when I see them. And you, are not mashed potatoes.

So I'd really never given it much thought beyond that. But, this morning I spent some quality time with my newest issue of Bon Appetit on the bus, and came across a charming essay and recipe from Molly Wizenberg which extolled the virtues of this ugly duckling of a vegetable. It peaked my curiosity, so I decided to give it a try. I was skeptical, it's true. Sitting on the shelf of my local produce market, the celeriac was an ugly looking thing. Covered in hair-like roots, dirt and dimples. But I then remembered several winning Top Chef recipes that put the vegetable to good use. I snagged one of the less offensive looking ones, and headed home to experiment.

And if you need a few more reasons to try it, how about this? The nutritional benefits include high fiber, high vitamin c, high in vitamin B6 and potassium. A good thing to eat if you're cautious about cholesterol and heart disease. The fiber makes it especially filling.

The taste was mild and refreshing. A perfect compliment to the apple and the fennel, the taste lying somewhere near a cross between the two. Doused in a sour and tangy vinaigrette, it was filling and delicious. It was also a welcome reprieve from the pounds and pounds of kale and chard I've been eating. I love those two things as much as the next person, but I've been eating them several times a week (if not more) for the past few months. It was time to broaden the winter salad options. And this is a perfect solution.


Celeriac, Fennel & Apple Salad
adapted (slightly) from Molly Wizenberg's Bon Appetit recipe

for the vinaigrette

1 tbsp Dijon mustard
1 tbsp champagne vinegar
1 tbsp fresh lemon juice
1/2 tsp salt
1 small garlic clove, pressed
2 tablespoons olive oil

For the salad

1/2 medium celery root, peeled, cut into matchstick-size strips
1/2 medium fennel bulb, halved lengthwise, thinly sliced
1/2 peeled Gala apple, cut into strips

Whisk the vinaigrette ingredients together in a small bowl. Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. The original recipe calls for shaved Parmesan on top. I didn't have any, and I don't think it needs it, but next time I'll add it in.

A Winter Standard - Citrus Salad with Avocado and Micro-Greens

The farmers market is an embarrassment of riches right now. Blood Oranges, Pommelos, King Grapefruit, Cara Cara Oranges, Meyer Lemons and Mineolas. Orange, gold, green and yellow orbs of all different sizes, filled with juice, sweet and sour. It's the perfect time to make my favorite late winter salad, which happens to be as beautiful as it is adaptable.

My standard version has avocado layered in with the citrus, however, today when I slid my knife through an avocado I'd bought a few days earlier, I saw that it was too late for that poor sucker. It had already gone brown inside, and was a waste. Spoiled avocados are truly one of the great disappointment of life. I cursed myself for not having used it earlier, and pressed on with a scaled down version.

If I'd had some fennel handy, that would have been a good addition as well. Thinly sliced red onions, fresh mozzarella, I've even had a version with squid and frisee at my favorite restaurant, Pizzaiolo in Oakland. But still, my favorite is the citrus, avocado and micro-greens. The fresh tart taste is a welcome reprieve from the usual heavy winter meals.


Citrus Salad with Avocado and Micro-Greens

It seems silly to write out a recipe for this. Just by looking at the picture, you get the idea. For this one, I used one pommelo, one ruby red grapefruit, one cara cara orange and one blood orange.

The trick to slicing the citrus is to cut the top and the bottom of the fruit, and then slice the peel from the fruit, making sure to remove as much of the white pith as possible. Once the peel has been removed, slice the fruit into disks, about 1/2 of an inch thick. Layer the citrus onto a plate.

If I'd had a good avocado, I would have sliced half of that and layered it in with the citrus. I drizzled about a tablespoon of good olive oil and a teaspoon of red wine vinegar over the fruit, and sprinkled some sea salt over that. Finally, I tossed a few micro-greens on top. I got mine at the farmers market, but you can also find them at Trader Joe's.

Gin Gimlet + Don Draper - Cucumber Saladita

Laundry, no-stove cooking, a gin gimlet and the latest episode of Mad Men.

Monday night has been heaven, dear readers.

And when Don Draper skillfully hopped over that bar to make a couple of Old Fashioned's? My heart may have skipped a beat or two. I mean (for those of you who watched it) how good was that episode? Best one yet, I think. The look on Joanie's face when she played her accordion at the dinner party! If someone doesn't give that girl an Emmy I'll spit!

Have I mentioned that I love this show?

I could go on of course. For those of you who haven't yet watched it, I highly recommend checking it out. It makes folding one's laundry so much more bearable. I like how I have to give myself incentives to actually make it all the way through my chores these days. Put the clothes in the wash before I start Mad Men, a glass of wine after I finish the dishes, a little nap before I make the bed. I'm really becoming quite indulgent. I'll have to work on that. Perhaps become a little more selective with the incentives. But Monday is through, Mad Men has been watched and my laundry is dry and neatly folded. Well done, I say, well. done.

This is my no-cook summer dinner. Cucumber Saladita. Vegetarian and easily adapted to become vegan, just omit the feta. It's fresh, delicious and happens to be another installment of the "frugal me" meal plan. So far that $20 has spread itself out quite well (as long as you don't count that dinner at Burma Superstar or the sandwich at the Healdsburg Bar and Grill yesterday...which I don't!). This is a great addition to any BBQ.



Cucumber Saladita
Saldita - A colorful mixture of chopped vegetables
Can easily be made vegan by ommiting the cheese
Serves 6

2 cups fresh corn kernels
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
1 15-ounce can black beans, rinsed and drained
1 cup halved cherry tomatoes
¼ cup diced red bell pepper
3 tablespoons finely diced poblano chile
¼ teaspoon minced garlic
3 tablespoons very finely
minced red onion
1 pinch salt
3 tablespoons minced fresh cilantro
3 large cucumbers, preferably English seedless
2 medium firm, but ripe, avocados
Freshly ground black pepper
½ cup crumbled feta cheese

In a medium bowl, combine the all the ingredients from the corn through the cilantro, and mix well. Cover the bowl and set in the fridge to marinate for 1/2 hour to an hour before using. Meanwhile, halve the cucumbers lengthwise, scrape out the insides with a spoon and discard the seeds. 15 minutes before serving, remove the salidita and let it come to room temp. Dice the avocados and add them to the saladita, mixing gently. Add pepper to taste.

Fill each cucumber half with about 1/3 cup of the saladita mixture. Garnish with the feta and serve cold or at room temp. There will be lots of leftover saladita mix, eat at will!

The Big Salad - Chopped Salad with Buttermilk Dressing

During summer, I like to open my refrigerator door to a big bowl of waiting something. A ready-made snack, just there...waiting. No muss, no fuss. I want it to be easy and immediate.

Maybe it's laziness. Not really wanting to slave away over the stove while the new episodes of Mad Men and Top Chef are about to come on. Or maybe it's just that there's so much to be done, so much to be enjoyed during these final summer months that it's really just more efficient to make a giant something or other and save the rest to enjoy while Don Draper fills your screen.

So when I came across this salad on Smitten Kitchen, I knew it was in my future. It's endlessly adaptable, relatively cheap and perfect for stretching into a few meals. Perfect for a girl on a budget!

I had one head of green cabbage, on purple. A red bell pepper, a jalapeno, some yellow Early Girl cherry tomatoes, celery and a bunch of radishes. Perfect. Seriously, this is an everything-but-the-kitchen-sink type of recipe. Do with it what you will, but the dressing is killer!

Chopped Salad with Buttermilk Dressing
adapted from Smitten Kitchen

for the dressing:
1/2 cup buttermilk
3 tbsp mayonnaise
2 tbsp shallot, minced
1 tbsp sugar
3 tbsp chives, minced

for the salad:
1/2 head green cabbage, cored and thinly sliced into ribbons, then chopped
1/2 head purple cabbage, cored, thinly sliced into ribbons, then chopped
1 bunch radishes, chopped
2 celery stalks, chopped
1 basket cherry tomatoes, sliced into halves
1 red bell pepper, chopped
1/2 jalapeno, seeds & membrane removed, finely diced

Whisk together the dressing ingredients, toss with salad ingredients. Enjoy!

Frugal Me - Chickpea Salad with Carrots and Kalamata Olives

So the arrival of the new computer comes with a hefty bill. In which case, I've put a moratorium on going out/eating out. At least for the next month. To make this situation somewhat bearable, I decided to give myself a challenge. $20 for groceries and the current contents of my fridge and pantry to live off of for the next few weeks. Can it be done? Is it even possible? Will I fail miserably and go tearing into Trader Joe's in tears?

Well, so far so good. $20 went pretty far at my farmer's market. I came away with the following:

• 3 Bell Peppers (1 a gorgeous eggplant color)
• 1 bunch of carrots
• 1 head of Romaine Lettuce
• 1 bunch of radishes
• 3 lbs tomatoes
• 1 basket cherry tomatoes
• 1 basket strawberries
• 2 zucchini
• 1 cucumber
• 2 yellow squash
• 1 loaf of sourdough
• 1 bunch basil

So combine all that with a pantry full of staples (pasta, lentils, grains, rice and whatnot) a freezer full of homemade stock and frozen vegetables and meats, and I'm feeling pretty good about this challenge. Some soups, maybe a lasagna and a general cleansing of the pantry. I'm actually pretty stoked about this.

Until I made the tomato tart. Now that's a recipe I have yet to perfect.

I was redeemed when rifling through the back of the pantry and stumbling upon a can of chickpeas and a jar of kalamata olives. I tossed them together with carrots, celery and a red wine vinaigrette, and added some sauteed shallots for good measure. It was divine. The kind of effortless dish that works perfectly for a weeknight dinner, a weekend snack or a side dish at a BBQ or potluck. I was feeling quite proud of myself. Not to mention that it's pretty cheap to make. Chickpeas can be found at Trader Joe's for 89 cents a can! As long as things like this come out of this project, I tend to feel pretty good about frugal me.

Chickpea Salad with Carrots and Kalamata Olives
Serves 3

1 can chickpeas (washed, drained & dried)
1/2 cup kalamata olives (pitted and halved)
1 shallot
1 carrot
1 celery stalk
2 tbsp parsley
2 tbsp + 1 tsp olive oil
1 tbsp red wine vinegar
salt and pepper to taste

Start by peeling the skin of the carrot with a vegetable peeler. Once the skin has been removed, continue to peel the carrot into long strips, until it's all peeled. Set the strips aside in a bowl with chickpeas and olives. Dice the celery and add to the bowl. Next, heat 1 tsp of olive oil in a skillet over medium on the stove. Slice the shallot thinly and saute until translucent. Add to the carrots and chickpeas. Toss the mixture with the red wine vinegar, olive oil and salt & pepper. Serve.

Ilsa's Favorites - Tomato, Peach and Mozzarella Salad & Tomato Salad with Kalmata Olives

I met Ilsa on my first day of my first "real" job. Having graduated from college and moved to Oakland, I officially considered myself an adult. Ilsa had just moved and started at our workplace as well. We became fast friends and even shared an apartment for awhile. When we're together, more often than not strangers ask us if we're sisters. I was with Ilsa the night she met Matt, she's been there for me through everything the past five years, and together we all toasted their next big adventure, living in Minnesota where Matt will be studying at the Mayo Clinic.

Aside from a short stint in Italy, Ilsa's never lived anywhere but the West Coast. It's a good thing she likes snow, I hope the novelty of it sticks! To say she was nervous about the move would be pretty accurate, but she's also excited about starting a new chapter. She'll continue some work for her Berkeley job, but she'll also do more freelance graphic design work, and hopefully have more time for her art (she designed the banner for this blog & one of her first gifts to me was the painting above) and she's promised me she will turn her attention to cooking as well and finally get herself some measuring cups and spoons.

It's always hard to say goodbye to a friend, but it was especially hard to say goodbye to Ilsa on Sunday. We all met at Lanesplitter, our neighborhood joint, to toast their departure over pizza and beer. Once we'd said our goodbyes and I was choked with tears, I drove home, cried and slept. It's hard to imagine not having Ilsa around, since we've been together here almost since day 1. Saying goodbye feels simultaneously surreal, raw and all too soon.

So here are just a few of the things I remember: Road trips and Superbirds, Croquet and Boccie Ball, Super Secret Spies, Ilsa's ability to fall asleep at a moments notice no matter where she is, Giant Polar Bears and Port Costa, Big Lebowski Bowl, hill rolling, corned beef & cabbage, big shindigs and red cowboy boots, cupcakes (so many cupcakes) Top Gun boys and Bay to Breakers, The OC and Dice, tomato salads, kalmata olives and nutella cakes (but not together), aquariums and goat cheese, Tahoe, Santa Cruz and Ashland. Cold nights at the Bruns, beach sandstorms, thermos full of red wine, rooftop breakfasts and outdoor movies, Deadwood and the best horrible movie of all time, infested Christmas trees and handmade ornaments, fast walking and reservoirs...just a few things.

Of course, I can always visit. I've never been to Minn!

Tomato, Peach and Mozzarella Salad & Tomato Salad with Kalmata Olives

Tomato Salads are one of Ilsa's favorite things, and she made a spectacular one a few weeks ago that I've been recreating ever since. She has a deep of love of peaches and kalmata olives (though not together) In honor of her, I'm posting her tomato peach salad and a standard tomato salad. Basically, two versions of the same salad, with slight variations. These are perfectly easy and fresh during the summer. Just chop, toss and serve.

Peach, Mozzarella & Tomato
4 heirloom tomatoes (in a 1 inch or 1/2 inch dice)
1/2 cup basil (chopped into ribbons)
3 peaches (in a 1 inch dice)
1 cup fresh mozzarella (diced into 1/2 inch)
2 tbsp balsamic vinegar
3 tbsp olive oil
salt and pepper to taste

Toss in a bowl together and serve!


Tomato & Kalmata

4 heirloom tomatoes (in a 1 inch or 1/2 inch dice)
1/2 cup basil (chopped into ribbons)
3/4 jar kalmata olives, pitted and halved
1 cup fresh mozzarella (diced into 1/2 inch)
2 tbsp red wine vinegar
3 tbsp olive oil
salt and pepper to taste

Toss in a bowl together and serve!

Birthday Mushrooms - Guest Post by Leah - Warm Far West Fungi Oyster Mushroom and Garbanzo Salad

As you may have guessd by all the cakes pictured on this blog and subsequently gifted to me, I turned a year older a few weeks ago. Aside from the cakes, Elissa also gifted me a Tree Oyster Mushroom Mini-Farm. Yea I said it. Mushroom. Mini. Farm.

It is so cool.

It was procured at Far West Fungi at the Ferry Building in San Francisco where we had a choice of either Tree Oyster or Shitake mushrooms. I choose Oyster. My farm came in a large plastic bag which ties at the top and leave is to be left on a countertop out of direct sunlight. In two weeks I had about 5 clumps of the most flavorful and tender Oyster Mushrooms a girl could ask for.

The Far West folks say that they “guarantee your first crop. If you follow the instructions the Mini-Farm may produce 3-4 harvests, but each Mini-Farm is hand crafted and can have different results.” I am currently awaiting the second crop, and am thinking about sauteing them with some broccoli raab and tossing it with porcini pasta from Phoenix Pastificio. But, I guess that'll be a post for another time.

Warm Far West Fungi Oyster Mushroom and Garbanzo Salad

1/4 to 1/2 lbs oyster mushrooms, cleaned and sliced

1/2 lb fresh garbanzo beans, shelled and blanched (canned ones are fine, just drain and rinse them)

1-2 cloves garlic, minced

2 tbsp olive oil

1/2 tbsp lemon thyme (regular thyme is just fine)

Salt and freshly ground pepper to taste

In a large skillet head olive oil until hot but not smoking. (Oil will be shimmery and will show dimples when you tilt the pan). Add sliced mushrooms and toss to coat with oil. Cook until tender and browned along edges. Add garlic and garbanzos. Toss until combined and cook until the garbanzos are warmed through. Salt and Pepper to taste. Add lemon thyme to finish. Serve warm.

You Can Never Have Too Much Potato Salad - Miso Potato Salad

It's true. You can never have too much potato salad. Well, maybe that's not true for one sitting, and perhaps more to the point, what I really mean is, you can never have too many versions of potato salad. You might end up finding your own personal definitive version of the classic, but of course that doesn't mean that you won't try the version that shows up at this barbecue, or that potluck. There's always room for variations on the theme.

I am of the mind that there is also always room on the table in the summer for a side of it. Which is why a few weeks ago, when Leah and I found ourselves with a feast of three salads, grilled shrimp and squid, grilled corn and bread, she quite reasonably asked me, "We don't need potato salad as well, do we?"

Au contraire. Yes. Yes, we do.

And so she decided to experiment, and make it quick and easy. The result was an absolutely delicious potato salad with an asian twist, that would make a positively noble splash at any summer gathering. She graciously provided the recipe. I could eat this stuff for days.

I suppose you could make your own miso dressing from scratch, if you wanted to be fancy about it. You could also just buy a bottle at the grocery store and toss it together with a few things. These days, it's all about ease.

Easy Japanese Miso Potato Salad - Courtesy of Leah

2 lbs potatoes (I like purple potatoes, fingerlings, or any of the other small organic varieties)
½ lb Chinese long beans sliced at an angle in about ½” pieces (you can also use green or wax beans)
½ cup Japanese miso salad dressing (I used Red Shell brand which you can find in the refrigerated section at Whole Foods, or Berkeley Bowl --- I have even seen it at Safeway.)
3Tbl unseasoned rice wine vinegar
2Tbl toasted sesame seeds (I used both black and white ones because I had them and they look pretty)
1 green onion – green and white parts sliced thinly

Boil potatoes in a large pot in salted water (water should cover the potatoes by at least 1inch) until tender when pierced with a fork, about 10 minutes. Drain in a large colander. Cut the potatoes into small, bite size wedges.

Remove the potatoes with a slotted spoon or pair of tongs keeping the water in the pot. Use the potato water to cook the beans. Blanch the beans in the salted water for 1 minute. Drain and rinse the beans with cold water to stop the cooking process.

Cut the potatoes into small, bite size wedges.

Combine the Miso dressing, vinegar, and sesame seeds in a large bowl. Add warm potatoes and beans, mix to combine.

Garnish with green onion

Salad may be made up to 2 days ahead. Serve cold.

Summer Days - Watermelon, Corn & Feta Salad with Mint

Summer has a way of being terribly distracting. It's so difficult to go about the day to day business of work, errands and chores when outside the temperature is above 85, the sun is shinning and there is a river nearby practically begging to be floated upon. Lately I live for the 5pm hour, and for those hours falling between Friday at 5pm and Sunday at midnight. I do my best to squeeze every possible spare minute into a summer activity. Last night was the outdoor movie night at Pizzaiolo in Oakland. Slices of summer squash, rapini and housemade sausage pizza with blackened and blistered crust and full glasses of red wine to accompany Paul Newman in Cool Hand Luke. Now that is a mighty fine summer combination if I've ever seen one. Have I mentioned my affinity and undying love for Paul Newman? He is, in my mind, it.

Lucky for me, Pizzaiolo seems to agree. For the next several weeks they'll be showing a Paul Newman film on Wednesday nights at 8:30pm in their courtyard. Pizza slices, wine and housemade oreos are available while you watch. So many of my favorite things together! It's almost too good to be true.

Oh summer. You are so good to me.

Leah and I fired up her grill last week for an evening feast. We whipped together several summery salads, this being one of our favorites:

Watermelon, Corn & Feta Sald with Mint

Leah and I both agree that a mild feta with a firm texture works best here. Greek or American. Serves 4-6.

1 small watermelon
2 ears fresh corn

1/3 lb feta cheese

2 tbsp fresh mint

1 tbsp olive oil

juice of 1/2 lime

salt & pepper to taste

Cut the watermelon and the feta into cubes. Slice the corn off the cob. Finely chop the mint. Toss in a bowl with the olive oil, lime and season with salt and pepper to taste.

The Good Life - Haloumi with Melon and Avocado in a Mint-Lime Dressing

I've notice a trend amongst food-bloggers. It seems at some point in their youth, everyone went to France and since then, food has taken center stage in the daily fantasies. Thinking about that first lick of gelato which made store-bought ice cream seem like a cruel punishment, the bread which made all other bread taste like cardboard, the pastries (oh the pastries) the cheese (oh GOD, the cheese!) and, in my case, the champagne that accompanied breakfast.

My French exchange Father served me my first taste of champagne at my arrival dinner, the night I realized champagne and I were made for each other. He delighted in seeing my face after that first sip and thought it was quite funny. While we were on vacation in Corsica, he always poured a small glass with my morning orange juice. He would laugh and tell me I was meant for the good life in France. I couldn't have agreed more. Needless to say, we got along like gangbusters.

Another regular on the table in Corsica was the melon wrapped in prosciutto. A French classic. It's the perfect blend of sweet and salty. One I like to try and re-create again and again during the summer, desperately tyring to make it taste as I remember it that summer in Corsica when I was 16. Sadly, it never tastes quite as good, but that's true of just about everything that's not in France.

I stumbled across this recipe on Design Sponge, and it reminded me of that sweet and salty combination I love so much. The saltiness comes from the haloumi (one of my favorite cheeses) and it adds mint and avocado. The haloumi is a perfect replacement when you want something vegetarian. I adapted it slightly by adding more lime

Haloumi, Melon, and Avocado salad with lime-mint dressing

adapted from Melina Hammer of Design Sponge
Serves 4

1 cantaloupe
2 avocados
2 blocks of haloumi (8 ounces each)
1/4 cup chopped mint
juice from 2 limes
½ cup extra virgin olive oil
salt and pepper to taste

Mix mint, olive oil and the juice of 1 lime together. Set aside.

Cut the cantaloupe in half and scoop out its seeds. Use a larger size melon ball tool to hollow out spheres from its flesh. Do the same with the avocados, using the smaller size of the melon baller. Dress the avocado balls in the juice of the 1 remaining lime to keep it from turing brown.

Slice the haloumi into 1/2 inch slices. Pour 2 tbsp olive oil into a skillet and heat over medium high. When the oil is hot, add the haloumi and sear until brown on each side. The second side will take less time than the first.

Place the cheese in a serving dish. Top with melon and avocado balls and dress with the mint-lime dressing. Serve while hot.

Fun Guy. - Asparagus & Pecorino Salad

Tomorrow will be my first free Saturday in what seems like months. What with all the out-of-town visits, the arduous wine tasting, the wedding and the camping, I finally have a day to do the obligatory cleaning and a very thorough visit to the farmer's market. I might even venture over to the San Francisco Ferry Building tomorrow, and pay a visit to my favorite mushroom guys, Far West Fungi. Ever wanted to grow your own mushrooms at home? Well, they can help you with that. They even have a convenient online store, for those of you unlucky enough to live further than a quick BART ride away. The Ferry Building Farmer's Market really is an embarrassment of riches. I might even have to stick around for the happy hour special of $1 oysters at Hog Island Oysters, just to make the trip "easier."

The mushroom guys have reminded me of my favorite joke.

So a mushroom walks into a bar. He sees a stunning blonde sitting alone at said bar. He goes up to her and says, "Hey, how about I buy you a drink and we go get some dinner?" The blonde says, "No thank you, I don't go out with mushrooms." The mushroom replies, "Why not? I'm a fun guy!" Fun guy. Fungi. Get it..."Fun Guy?!"

Crickets. Crickets.

With my refrigerator looking sadly empty, but for a bunch of asparagus, a block of cheese and a few random herbs, I scoured the blogs for some sort of mad genius recipe. I found it at thekitchn who found it from Mario Batali. I had the pleasure of eating at his restaurant Lupa in New York with Brian, Ben and Tom several years ago and I fondly remember it as one of the best meals I've ever had. Perhaps due to such stellar company. I remember they were playing Journey in the restaurant (always a good sign in my opinion and not to mention, one of my karaoke songs of choice) and that it was my first time eating oxtail (it was delicious) and that we all moaned happily over the dessert and the wine. What those were I can't recall, except that it was all fantastic.

So. From Mario, to thekitchn, to me, to you:

Asparagus & Pecorino Salad
Adapted from thekitchn
Serves 4

8 ounces fresh asparagus
1 tbsp good-quality olive oil
1 tbsp fresh lemon juice
1 tbsp chopped basil
2 tsp chopped mint
2 ounces Pecorino Romano cheese, diced and smashed into little bits
freshly ground black pepper
salt to taste

Chop the aspargus and pecorino into small bite size pieces. You don't want to grate the pecorino, as the pieces should be a similar size to the asparagus. Whisk together the olive oil, lemon, and herbs. Toss all together in a bowl. Add the salt and the black pepper. Serve at room temperature.

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

dressing
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.