| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salads, Mc-recipe |
6 |
servings |
INGREDIENTS
| 1 |
|
Green bell pepper; cored and cut |
|
|
Into 1/2-inch dice |
| 1 |
|
Fresh poblano pepper; cored and cut |
|
|
Into 1/2-inch dice |
| 1/4 |
c |
Onion; cut |
|
|
Into 1/2-inch dice |
| 2 |
ts |
Cider vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly cracked black pepper |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 1/2 |
lb |
New potatoes; scrubbed |
|
|
And cut into 1-inch dice |
|
|
OR around 6-medium new potatoes |
| 1 |
lb |
Fresh asparagus; sliced crosswise |
|
|
Into 1-inch lengths; tough stems peeled |
| 1 |
bn |
Scallions |
|
|
OR 6 green onions; thinly sliced |
| 1/2 |
c |
Minced parsley; preferably italian |
INSTRUCTIONS
DRESSING
For the dressing: Combine the 2 peppers and the onion with 1 cup
water in a saucepan and place it over high heat. Bring it to a boil,
cover, and lower the heat to medium low. Simmer until the peppers are
quite soft, about 15 minutes.
Transfer the pepper-onion mixture to a blender or food processor, and
puree until smooth. Add the vinegar, salt and pepper and turn on the
motor. With the machine running, slowly drizzle in the olive oil
until it is incorporated and emulsified. Set the dressing aside.
Bring enough water to cover the potatoes to a boil over high heat Add
the potatoes, and bring water back to a boil. Reduce the heat to
medium. Simmer until the potatoes are just tender, about 8 to 10
minutes. Drain and spread the potatoes on a platter to cool.
Prepare a bowl of ice water that will hold all the asparagus at once.
Bring another pot of water to a boil, drop in the asparagus, and
blanch it for 30 seconds, or until it is bright green. Immediately
drain and plunge it into the ice water to arrest the cooking. Drain
at once and spread the asparagus on a platter to cool.
Just before serving, combine the potatoes, asparagus, green onions and
parsley in a bowl or platter. Pour the dressing over the salad and
toss until it is uniformly mixed. Taste and correct the seasoning and
toss until well blended.
REF: "From Beans, Greens and Sweet Georgia Peaches" by Damon Fowler
Attached to story "Potato Salad" by Carol Ward; syndicated by Knight
Ridder; appeared in Riverside Press-Enterprise 06/14/1998(Sun).
Hanneman 1998 June
Recipe by: Damon Fowler, From Beans....*
By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by
MM_Buster v2.0l.
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