Lemony Potato Salad With Olives~ Corn & Cas Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Small Red Potatoes,
Directions:
: Lemon Dressing--
1 TB Lemon Zest -- minced
1 1/2 oz Fresh Lemon Juice
2 TB Dijon Mustard
2 ts Fresh Tarragon (1 Tsp
: Dried)
1/2 c Chopped Green Onions
1/3 c Extra Virgin Olive Oil
1/8 ts Red Pepper Flakes -- or to
: taste
: Kosher Salt To Taste
1 3/4 c Fresh Corn Kernels -- cut
: from the cob
1/2 c Kalamata Olives -- pitted,
: chopped
1/2 c Unsalted Cashews -- lightly
: toast & chop
1/2 c Parsley -- chopped
Bring a large pot of salted water to a boil. Add whole potatoes and
reduce heat. Simmer potatoes for 12-15 minutes, or until just tender.
Dont overcook; potatoes should be firm but cooked through. Drain
potatoes in cold water and place in an ice bath to cool completely.
Remove potatoes from ice bath and quarter.
To make dressing, combine lemon zest, juice, mustard, tarragon and
green onions in a medium, nonreactive bowl and whisk thoroughly.
Slowly drizzle in olive oil while whisking. Add red pepper and salt
and season to taste.
Set aside.
In a large salad or mixing bowl, place quartered potatoes and gently
mix in the corn, olives, cashews and parsley, reserving some of the
parsley for garnish. Whisk dressing and mix into salad throughly.
Dont overly handle the potatoes, or they will break apart. Garnish
with remaining parsley.
Can be made a day ahead and refrigerated covered. Serve at room
temperature.
Yield:12 servings
ZESTING LEMONS
A lemon zester is an invaluable kitchen tool. Another very successful
method is to use a vegetable peeler to pull long, thin slices of zest
off the lemon. Always avoid the bitter white pith when zesting any
citrus.
Recipe By : COOKING RIGHT SHOW #CR9736
From: Bill Spalding
Source from luhu.jp
1 TB Lemon Zest -- minced
1 1/2 oz Fresh Lemon Juice
2 TB Dijon Mustard
2 ts Fresh Tarragon (1 Tsp
: Dried)
1/2 c Chopped Green Onions
1/3 c Extra Virgin Olive Oil
1/8 ts Red Pepper Flakes -- or to
: taste
: Kosher Salt To Taste
1 3/4 c Fresh Corn Kernels -- cut
: from the cob
1/2 c Kalamata Olives -- pitted,
: chopped
1/2 c Unsalted Cashews -- lightly
: toast & chop
1/2 c Parsley -- chopped
Bring a large pot of salted water to a boil. Add whole potatoes and
reduce heat. Simmer potatoes for 12-15 minutes, or until just tender.
Dont overcook; potatoes should be firm but cooked through. Drain
potatoes in cold water and place in an ice bath to cool completely.
Remove potatoes from ice bath and quarter.
To make dressing, combine lemon zest, juice, mustard, tarragon and
green onions in a medium, nonreactive bowl and whisk thoroughly.
Slowly drizzle in olive oil while whisking. Add red pepper and salt
and season to taste.
Set aside.
In a large salad or mixing bowl, place quartered potatoes and gently
mix in the corn, olives, cashews and parsley, reserving some of the
parsley for garnish. Whisk dressing and mix into salad throughly.
Dont overly handle the potatoes, or they will break apart. Garnish
with remaining parsley.
Can be made a day ahead and refrigerated covered. Serve at room
temperature.
Yield:12 servings
ZESTING LEMONS
A lemon zester is an invaluable kitchen tool. Another very successful
method is to use a vegetable peeler to pull long, thin slices of zest
off the lemon. Always avoid the bitter white pith when zesting any
citrus.
Recipe By : COOKING RIGHT SHOW #CR9736
From: Bill Spalding
Source from luhu.jp