SOUS-CHEF SALAD RECIPE - NYT COOKING
Following the model of a classic French salade composée, this satisfying salad, packed with cooked and raw vegetables, as well as canned best-quality tuna and hard-boiled eggs, presents beautifully and eats like a meal. It builds upon a traditional salade niçoise, but a true niçoise uses no lettuce, often has anchovies, would want cracked black niçoise olives and would not have artichoke hearts and basil. So let’s call this a sous-chef salad — and dodge the whole argument while picking up another: It is definitely the best meal salad you will eat all summer. Take care to arrange it so there’s some of each component wherever your eye lands. Try to nestle and fluff the ingredients to allow them all to be seen, rather than piling layer atop layer and thus obscuring the beauty of everything below. This makes the salad very attractive and, most important, ensures that everyone gets some of everything in each bite.
Provided by Gabrielle Hamilton
Total Time 30 minutes
Yield 2 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to boil over high heat. Add plenty of salt to taste of the sea.
- Add potatoes, and boil until the thin tip of a knife can pierce a potato as if going into soft wax, 8 to 9 minutes. Retrieve potatoes with a spider, and let cool and drain on a baker’s rack set into a sheet pan nearby.
- Add green beans to still-boiling water, and boil until the color transforms from raw and dusty to saturated deep green, 4 to 5 minutes. Remove with a spider, and set out to drain and cool on the baker’s rack.
- Add the eggs directly from the refrigerator into the boiling water, and boil for 8 minutes. Dump eggs and boiling water into the sink, letting the shells crackle as they land hard. Peel eggs while submerged under cold running water, which helps to stop the cooking and release the shells easily. Set peeled eggs to rest on the rack.
- While eggs boil, wash and spin-dry lettuce.
- Remove green leafy tops from radishes, and save for another use, if desired. Wash and carefully rinse radishes, taking care to remove any grit or sand.
- On a large rimmed platter, begin to assemble the salad by tearing the clean, dry lettuce and arranging it as the bed.
- Use a sharp paring knife to split the green beans in half crosswise. Scatter them artfully around the bed of lettuce.
- Split the potatoes in half and arrange artfully.
- Split artichokes, if whole, into quarters and arrange artfully.
- Repeat with cherry tomatoes, followed by radishes, split into quarters, then eggs, quartered into wedges.
- Remove tuna from the jar with a fork. Break it into chunks, and nestle it into the mound of salad. Drizzle the tuna oil over the salad.
- Finish with scattered red onion and split olives.
- Microplane the garlic into a small bowl. Add red-wine vinegar and 3 to 4 long glugs of olive oil (about 1/4 cup), and stir together briskly. Season with salt and a lot of freshly ground pepper.
- Just before dressing the salad, tear the basil leaves to release their fragrance. Scatter them around the whole salad.
- When ready to serve, drizzle dressing evenly and thoroughly over salad. When ready to eat, toss to dress, and don’t worry about messing up the beauty.
CREAMY POTATO SALAD WITHOUT MAYO RECIPE | CHEFDEHOME.COM
Simple, easy and ridiculously creamy potato salad with combination of red skin potatoes and golden potatoes, crunchy celery, sweet cranberries and creamy sour cream dressing without mayo.
This is a kinda potato salad which everyone can enjoy! All who love potato salads and all who can't eat it when it has mayo! I replaced mayo with two creamy ingredients to keep it egg-less yet as creamy as a potato salad with mayo.
As I always say, thanksgiving sides are my favorite way to get the taste of holiday.
Since we are officially in Thanksgiving month - November.. I felt there is no better way to start the week but with a homemade creamy potato salad. Yes, creamy salad but without mayo which makes it vegetarian and suitable for people like me who can't eat mayo..
Yesterday, I decided to take a day off. Since it was Diwali on Sunday... We were so so busy whole weekend.. cleaning, decorating, cooking and eating. :) Yesterday was also Halloween and I was participating in a community bake sale which added yet another layer of cooking in my schedule...
Boy, was I busy?! Lost in flour and butter! No, I did not make cupcakes or cookies but jack-o-lantern hand pies stuffed with potato filling but flour and butter were still needed. :)
At one point I was thinking.. Why did I take so many projects of cleaning/cooking in such tight schedule?! In Vishal's words - this is spirit of festivals and holidays... We want to do all we can to make them special. So true! Isn't it?
Speaking of holidays. Since we moved to US, a few more holidays made into our lives - Halloween, Thanksgiving being two main ones. If you wondering why Christmes is not in my new-holiday list? Christmas had been part of our holiday celebration since my younger brother was born on 25th December. Growing up, I remember taking him to church every Christmas just as we went to Indian temple to seek blessings of God.
My contribution to thanksgiving and Halloween grew more when I started blogging. However, I have always been thanksgiving-sides-lover than turkey. Somehow a part of me wants to roast a whole turkey but I usually contain my enthusiasm to roasting Cornish hens. Since it is just two of us.. small bird roast makes perfect sense.
That was my turkey story but sides! I'm a huge fan of. Remember when I shared Leftover Sweet Potato Pies last week? That was outcome of my love for sweet potato casserole (THE amazing side in thanksgiving dinner).
Yet another favorite of mine is thanksgiving salads.. or I should say Potato Salad. It is amazingly delicious and comforting part of TG meal. I first had creamy potato salad in office thanksgiving potluck. I literally went for third serving but not felt very good later. Turned out, that creamy salad had mayo. Mayo contains eggs which does not agree with me.
Since then I'm vary of trying potato salads in potlucks, buffets or restaurants. Instead I love carrying my own no mayo potato salad which is just as creamy as mayo but is egg-less. Often, it vanishes quickly from potlucks than mayo-version.
Actually, I recommend every party or gathering should have one potato salad without mayo. Don't you think?! First, because it is so easy and takes only 5 minutes to assemble. Second, everyone can equally enjoy it. Those who can't eat mayo and everyone else too.
As I said earlier, this potato salad recipe is very very easy!
To make potato salad, I first boil the potatoes. If I'm time pressed.. I pressure cook or microwave the potatoes. Both methods are relatively quicker than boiling. Only caveat is you have to watch to avoid over-cooking potatoes. Over cooked mushy potatoes are no good for salads. If you are unsure, best way is to boil them and check couple of times in last 5 minutes with a knife. If it pierce easily in potato that means potato is cooked through.
I like to use mix of red and golden potatoes for this salads but you can use all red potatoes as well. I peel off golden potatoes just for personal preference and leave red ones with skin-on to give some natural color to the salad. It is important because we eat with our eyes first! And red skin of potatoes pop in cream-based white-ton salad.
Once potatoes are cool enough to handle, I dice them and set aside to further cool down when I prepare rest of the salad ingredients. After giving quick dice to veggies - celery, shallots, and herbs.. I assemble dressing for salad in a big bowl. Later I add all ingredients including diced potatoes in same bowl and toss them gently to coat all potatoes evenly in creamy and tangy dressing.
That's it! You guys, creamy red potato salad is ready to rock!
Honestly, I had a blast this weekend while making lots of food and enjoying the spirits of festivity. I hope you enjoyed too?
Let's get back to regular weekdays! Count down begins for Thanksgiving!
-Savita x
Provided by Savita
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6 Cups Salad
Number Of Ingredients 13
Steps:
- Prepare veggies - Boil potatoes in water until potatoes are knife tender. Once cooked, dice boiled potato into bite-size pieces. Also, small dice celery, shallot, jalapeno (if using). Chop herbs and set aside.
- In a wide bowl, add sour cream and cream cheese and whisk to combine until smooth. Add remaining dressing ingredients with generous 2-3 pinch of black pepper and salt. Top with diced celery, onion, herbs, capers, cranberry, and potatoes.
- Toss potatoes in dressing until dressing fully coats the potatoes. Taste and adjust salt/lemon juice. Transfer to a serving bowl. Garnish with more fresh herbs, cranberries, and black pepper (to taste). Serve and Enjoy!
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