“French Onion” Potato Salad

Hi everyone, I am sure lots of my American friends are getting ready for their Father’s Day BBQ’s.  Today, I have a recipe for a potato salad that we made on my recent visit to Pittsburgh, it was so tasty we made it twice!!  You might want to add it to your menu for tomorrow.  It is easy and really, really good, it reminds me of a big bowl of potato chips with French onion dip, only lighter….Let’s cook!!

French Onion Potato Salad with Yogurt

  • Servings: 8-10
  • Difficulty: easy
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A light non mayo potato salad with lots of flavor

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Ingredients

5 lb of new potatoes, note I used 25-30 little potatoes

5 medium sweet onions

3 tbls extra virgin olive oil

3/4-1 cup fresh flat leaf Italian Parsley chopped

3 cups plain greek yogurt i.e. Fage

Sea salt and fresh ground pepper to taste

Directions

-Wash and scrub the potatoes, add to a large pot fill with cold water add sea salt and bring to boil, cook for 10-15 minutes depending on the size of the potato.  A knife should be easily inserted when cooked, drain and let cool

-When potatoes are cool enough to handle peel and cut into quarters or eights, depending on the size of your potatoes, you will want large bite size pieces add to a large serving bowl

-While potatoes are cooking, peel and thinly slice your onions, cut the slices in half and add to a skillet, add olive oil and cook on a low heat, the goal is to gently cook the onions until they lightly start to caramelize.  Be patient with your onions allow them to cook slowly, you do not want them to burn.  When they are a light golden brown, take them off the heat and add them to the potatoesIMG_0226.JPG

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-Add the salt,  pepper and the parsley

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Add the yogurt and mix well.  Taste to adjust the salt

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Serve and enjoy

Bon Appetito!

Mickey

 

Sunday Salad! Chefs Salad for lunch or dinner

Sometimes it is just nice to have a big, fresh salad that you can put together in no time at all.  On these  hot summer days when you want a dinner that does not need to be cooked, a salad with meat and cheese is a great alternative.   I love to make all kinds of salads, but today’s is one that we have seen so many times on so many menus the famous Chef’s Salad. Let’s cook!!

Chef's Salad

  • Difficulty: super easy
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You can use a dressing of choice, I like mine with Olive oil and white wine vinegar

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1 head of iceberg lettuce 

1 beef steak tomato

1 medium red onion

4 slices of baked or boiled ham sliced 

4 slice of Swiss cheese sliced

Green olives pitted

2 hard boiled eggs

2 tbls Extra virgin Olive oil

1 tbls White wine vinegar

Salt and ground pepper to taste


Rinse and dry the head of lettuce, cut in 1/2″ slices

Cut the tomato into quarters then slice

Thinly slice the red onion, and the olives

Layer the ham and cheese and cut width wide into 1/2″ slice the cut in half

Chop your egg

Add all ingredients to a salad bowl and mix together


Salt and pepper to taste add olive oil and vinegar toss and serve

Buon Appetito!!

Mickey

“Baby” Caprese

The Caprese Salad is one of the most popular Italian summer plates.   Beautiful ripe, red tomatoes sliced with buffalo or regular mozzarella cheese, topped with fresh green basil leaves then drizzled with extra virgin olive oil, delicious.  The Caprese, with it’s colors of the Italian flag, is easy to compose, a hit for summer lunches or dinners.   As much as I adore the traditional sliced version of this salad sometimes it is easier to serve this bite sized “Baby Caprese” Salad to your guests.  Lets Cook!

Baby Caprese

  • Servings: 2-4
  • Difficulty: super easy
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A bite sized version of the classic Italian Caprese Salad

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Ingredients

1 lb baby plum or cherry tomatoes

1/2 lb fresh mozzarella regular or Buffalo  *try to find the small round mozzarella balls

10 large basil leaves

2 tbls imported extra virgin olive oil

sea salt

Directions

-Wash and dry the tomatoes, cut into quarters and add to a serving bowl

-if using the tiny mozzarella balls, cut into 1/4 or 1/8 pieces depending on the size (if using a large mozzarella, cut into pieces more or less the size of your tomatoes, add to serving bowl

-stack the basil, roll it lengthwise and slice it thinly across the width, add to the bowl

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-add sea salt, generously to taste

-add olive oil and mix

Serve

Buon Appetito!

Mickey

Bicolor Salad with Heirloom Tomatoes

We love this salad as a side to beef or chicken dishes.

Bicolor Salad with Heirloom Tomatoes

  • Servings: 2
  • Difficulty: easy
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Love this salad with my Beef Paillard recipe, the perfect side

Ingredients

1 head of romaine lettuce

1/2 head of radicchio of Chioggia (round shaped)

10-12 small baby heirloom tomatoes

1 red onion or 2 knobby white onions

2 tbls extra virgin olive oil  (to taste)

1 tbls red or white wine vinegar (to taste)

sea salt fine

black pepper ground

Directions

-Clean and dry both lettuces chop or cut into bit sized pieces add to salad bowlIMG_1142.JPG

-Thinly slice the onions add to salad bowlimg_1143.jpg

-Wash and cut the tomatoes in halves or quarters (depending on the size) add to salad bowlIMG_1144.JPG

-season with salt and pepper to taste

-add oil and vinegar (note- this is also to taste, the above amounts are a guideline) toss well and serve

Buon Appetito!!

Mickey

 

Spring Shaved Salad

A colorful, festive, fresh shaved salad made with a combination of a few crunchy vegetables.  This salad is fast and easy to make and served with a lemon vinegarette dressing.  Carefully shaving the vegetables on a mandoline slicer gives this salad it’s unique texture, please, please, please,  wear a cut resistant kitchen glove when slicing the vegetables.

Spring Shaved Salad with Lemon Vinaigrette

  • Servings: 6-8
  • Difficulty: easy
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Translucent slices of spring vegetables melding together with a lemon vinaigrette make a wonderful spring salad

Ingredients

-3 heads of Belgian Endive

20 red radishes

1 large fennel cut in half

3 stalks of celery

1/2 cup Extra virgin olive oil

1 tsp Dijon mustard

The juice of 1 lemon

1 tbls  of white wine vinegar

Salt and pepper to taste

Directions

-Carefully using a Mandoline Slicer, slice the radishes, fennel, celery on the thinest blade we want the vegetables to be transparent

-With a sharp knife, slice the Belgian endive as thin as possible

-Mix all vegetables together in a glass bowl

-In a bowl add mustard, lemon juice, wine vinegar, salt and pepper, stir with a wire whisk while slowly adding the olive oil.

-Pour dressing over the sliced vegetables and servefullsizeoutput_1b

-This salad pairs well with grilled or roasted meats.

Buon Appetito!

Mickey