Simply Salads by Jennifer Chandler

Author:Jennifer Chandler
Language: eng
Format: epub
Tags: ebook, book
Publisher: Thomas Nelson
Published: 0101-01-01T00:00:00+00:00

caper remoulade

¼ cup mayonnaise

¼ cup sour cream

2 tablespoons freshly squeezed lemon juice

4 tablespoons capers, drained and rinsed

Kosher salt and freshly ground pepper

In a small bowl whisk together the mayonnaise, sour cream, and lemon juice. Stir in the capers. Season with salt and pepper to taste. MAKES ABOUT ½ CUP

CHAPTER FIVE

vegetables

warm fingerling potato salad

with bacon and croutons

A meal in itself, the flavor of the tender fingerling potatoes tossed with a fragrant garlic vinaigrette transports me to the French countryside. MAKES 4 DINNER OR 6 APPETIZER SALADS

¼ cup Garlic Vinaigrette (see page 230)

1 pound small fingerling potatoes, cleaned

3 tablespoons extra-virgin olive oil

½ thin baguette (8 ounces), thinly sliced

8 slices of bacon

1 bag (8 ounces) Field Greens

Prepare the Garlic Vinaigrette.

Fill a large pot with salted water. Add the potatoes and bring to a boil. Reduce the heat and simmer until the potatoes are fork tender, 8 to10 minutes. Drain and keep warm.

In a large skillet over medium heat, warm the oil until a few water droplets sizzle in the pan. Cook the bread slices, stirring often, until golden brown and crisp, about 4 minutes. Using a slotted spoon transfer the croutons to a paper towel–lined plate to drain. In the same pan, cook the bacon, turning as needed, until crisp, 3 to 4 minutes. Transfer the bacon to a paper towel–lined plate to drain; keep warm.

Place the warm potatoes in a large salad bowl and add the vinaigrette to taste. Toss to coat well. Add the Field Greens and toss gently. Tear the bacon into 1-inch pieces and add to the salad along with the croutons. Serve immediately.

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