Plated + Served: Our Salad Days…
It’s was so hot yesterday that the hens were laying hard boiled eggs… so along with everyone else, Mama headed to the beach for a potluck picnic.
This is when leftovers are a good thing, as my girl Martha would say.
My fridge was filled with vegetables and fresh herbs from Saturday’s farmer’s market, and I didn’t want them to go to waste. Farmer’s market produce doesn’t seem to last as long as the produce I buy in the supermarket. (Supermarket fruit and veggies are grown like female Eastern Bloc athletes once were: strong, sturdy and tough… built to last, but still reasonably good looking.)
Leftover quinoa, potatoes and steak help balance out my salad cache: Spicy Thai Beef Salad, Colonel Mustard Potato Salad, Summer Quinoa Salad and Cool Shrimp Salad.
Yummy-pie.
I wish dinner could be this easy every night… but then that would take away the specialness of everyone coming together for a picnic on a warm summer night.
These are the evenings we’ll long for come January…
Cool Shrimp Salad
prep: 20 minutes
serves: 8
you’ll need…
½ cup lime or lemon juice
3 gloves garlic, minced or pushed through a garlic press
¼ cup chopped basil leaves
salt and pepper to taste
1 lb. cooked shrimp (any size), peeled, deveined and tails removed
2 cups cucumber peeled, seeded, sliced lengthwise and cut into ½-inch half-moons
2 cups grape tomatoes or cherry tomatoes sliced in half
1 cup thinly sliced red onions
let’s get to it…
Whisk the juice, garlic, basil and salt and pepper to taste together in a small bowl; set aside.
Place the shrimp, cucumber, tomatoes and onions in a large bowl with a re-sealable lid or a large re-sealable plastic bag. Shake gently to blend.
cooking know how…
For added flavor, marinate in the refrigerator for up to 30 minutes.
Colonel Mustard Potato Salad
prep: 20 minutes, plus time to cool
serves: 8
you’ll need…
3 lbs. red potatoes, washed, scrubbed and cut into ½-inch pieces
½ cup brown grainy mustard
½ cup mayonnaise
1 tablespoon sherry or red wine vinegar
1 cup chopped celery
½ cup chopped onion
Salt and pepper to taste
let’s get to it…
Place the potatoes in a large pot and cover with cold water; bring to a boil and reduce the heat to a simmer. Cook for 10 minutes or until firm, but tender. Drain.
Spread potatoes out on a baking tray lined with several paper towels to cool.
Whisk together the mustard, mayonnaise and vinegar. Set aside.
Place the potatoes, celery and onion in a large serving bowl and drizzle with the mustard mixture. Mix gently, using a large rubber spatula. Add salt and pepper to taste.
