Name: Grilled Red Potato And Smoked Ham Salad W Tomato Dressing
Ingredients: === FOR THE TOMATO DRESSING ===; 2 Vine ripened tomatoes -; (abt 1/3 lb total); 1 1/2 ts Chopped garlic; 3 tb White wine vinegar; 1/2 c Corn oil; Kosher salt; to taste; Freshly-ground black pepper; to taste; === FOR THE SALAD ===; 11 md Red potatoes -; (abt 3 lbs); 1 1/2 tb Olive oil; Kosher salt; to taste; Freshly-ground black pepper; to taste; 1/2 lb Smoked ham in 1/8"-thick slices; 1/2 bn Scallions; 1 Celery rib; 2 1/2 ts Cumin seeds; 3/4 c Cooked corn; 2 1/2 ts Minced garlic; 2 1/2 ts Minced fresh cilantro sprigs

CATEGORY	CUISINE	TAG	YIELD
Grains		Cklive07	6	servings

INGREDIENTS

		=== FOR THE TOMATO DRESSING ===
2		Vine ripened tomatoes -; (abt 1/3 lb total)
1 1/2	ts	Chopped garlic
3	tb	White wine vinegar
1/2	c	Corn oil
		Kosher salt; to taste
		Freshly-ground black pepper; to taste
		=== FOR THE SALAD ===
11	md	Red potatoes -; (abt 3 lbs)
1 1/2	tb	Olive oil
		Kosher salt; to taste
		Freshly-ground black pepper; to taste
1/2	lb	Smoked ham in 1/8"-thick slices
1/2	bn	Scallions
1		Celery rib
2 1/2	ts	Cumin seeds
3/4	c	Cooked corn
2 1/2	ts	Minced garlic
2 1/2	ts	Minced fresh cilantro sprigs

INSTRUCTIONS

Make dressing: Preheat oven to 500 degrees and line a baking sheet with
foil. Roast tomatoes on baking sheet in middle of oven 20 minutes. Cool
tomatoes and peel. In a blender puree tomatoes and garlic with vinegar
until smooth. With motor running, add oil in a stream and blend until
emulsified. Season dressing with salt and pepper. Dressing may be made 1
day ahead and chilled, coverd. Make salad: Preheat grill or grill pan.
Working in batches, cut potatoes into 1/8-inch thick rounds and in a large
bowl toss with oil and salt and pepper to taste. Grill potato rounds in
batches over moderate heat, turning them occasionally, until tender, about
10 minutes, and transfer them to another large bowl. Alternatively, roast
potatoes in a 450 degree oven: Arrange half of oiled potatoes, lightly
overlapping, in 2 large shallow baking pans and roast in upper and lower
thirds of oven, turning them occasionally, until golden and tender, about
15 minutes. Roast remaining potatoes in same manner. Cut ham into 1- by
1/8-inch strips. Chop scallions and celery. In a dry small heavy skillet
toast cumin seeds over moderate heat, stirring, until fragrant, about 30
seconds, and cool. In an electric coffee/spice grinder finely grind seeds.
To potatoes add cumin, ham, scallions, celery, and remaining salad
ingredients. Add dressing to salad and toss to coat. Chill salad at least 4
hours and up to 1 day. This recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine and "The Phoenician" From the TV FOOD NETWORK - (Show # CL-9131
broadcast 05-18-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-20-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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