Grilled Potato Salad with Scallion Vinaigrette

Summertime is here, and that is the signal to bring out the grill!

Meats such as beef and chicken are fairly standard for summertime barbecue gatherings, and there are a fair number of fruits and vegetables that can also be grilled  and served as side dishes and desserts.

If you want to skip the mayonnaise this Summer, why not try this grilled potato salad recipe that has a scallion vinaigrette by Mark Liberman, as seen in the June 2014 issue of  Food&Wine Magazine.  Not only are the potatoes in this easy summer salad grilled, but the scallions in the tangy, spicy dressing are grilled, too.

 

Grilled Potato Salad with Scallion Vinaigrette. Photo Credit: Christina Holmes © 2014.


Grilled Potato Salad with Scallion Vinaigrette. Photo Credit: Christina Holmes © 2014.

PREP TIME:        15 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME:       35 MIN
YIELDS 6 Servings

Ingredients:
1 1/2 pounds fingerling potatoes
Kosher salt
10 scallions, trimmed
1/3 cup extra-virgin olive oil, plus more for brushing
Ground black pepper
2 tablespoons rice vinegar
2 teaspoons fresh lemon juice
Piment d’Espelette (see Note)
1 small jalapeño, stemmed, seeded and thinly sliced

Preparation:

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly, then halve lengthwise.

Meanwhile, light a grill or preheat a grill pan. Brush the scallions with oil and season with salt and black pepper. Grill over high heat, turning, until lightly charred, about 2 minutes. Transfer to a plate, cover with plastic wrap and let steam for 10 minutes. Cut the scallions into 1-inch lengths.

Brush the potatoes with oil and season with salt and pepper. Grill cut side down over high heat until lightly charred, 3 to 5 minutes. Transfer to a plate.

In a large bowl, whisk the 1/3 cup of olive oil with the vinegar and lemon juice. Add the scallions and potatoes and toss well. Season with salt and piment d’Espelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d’Espelette and serve warm or at room temperature.

 

NOTE:

Piment d’Espelette, a mildly spicy ground red pepper from the Basque region of France, and  is available at specialty food shops and  Amazon.com.

 

Eating Healthy On A Budget: Summer Salads

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summer heart

Today is the First Day of Summer of 2014…………………

And nothing beats the blazing heat from the Summer’s Sun like a cool, crisp summer salad. Here are a few suggestions to step up your salad days.

Nuts and Seeds
With nuts and seeds, you can top your salad with a sprinkle of shelled sunflower seeds or walnuts. Walnuts are a perfect portable source for Omega- 3 Fatty Acids. Just be mindful of your portion sizes, especially if your are watching your waistline, because nuts and seeds are also a significant source of fat and calories. Less than half a handful tossed on top of your salad greens or mixed in is more than enough.

Legumes
For a Middle Eastern change of pace, try roasted chickpeas instead of croutons made from bread. As a legume, chickpeas can add crunch and protein to your diet, even in salads.

Grilled Fish
Add more protein and fiber to your diet by adding grilled salmon, black beans and corn to mixed greens such as romaine lettuce and radicchio to the salad bowl with a pineapple and mango vinaigrette as a dressing, just like the refreshing Salsa Fresca Salmon Salad. This healthy and tasty dish as a main course is a beautifully balanced salad for those sunny afternoons. The recipe for this perfect combination can be found here at the this link:

http://wp.me/P43Rn7-cF

 

Fresh Fruits
There is nothing sweeter than the taste of fresh fruit. Strawberries are just beginning to pop this season and by adding them, sliced or whole, along with pitted cherries and blueberries to salad greens, you will have a healthy fruit salad that is filled with antioxidants. Grilling fruit is also an option for summertime fare. Grilled pineapple rings that can be chopped into chunks and added to a bed of mixed greens and can be refreshing at a barbecue.  Also, try grilled peaches with blue cheese and spinach and a dressing made of balsamic syrup, for a twist. This will definitely be a change of pace, with very little effort, because who wants to labor over a hot stove during the summer, when you can be dining al fresco with friends by the pool!

Enjoy!