Archive for the 'salads' Category

Bang Bang Turkey

bang bang turkey 1

Those of you who have spent some time here (thank you!) know that I am prone to making recipes just because I love their names. (Case in point: this is really just a cake, but don’t you just want to make it immediately?) I’m not sure what ‘bang bang’ means in this case; it’s not that I actually want to off the turkey. (Except maybe I do. Enough already.)

bang bang turkey 3

I’m a (big) fan of the turkey sandwich, on homemade buttered bread with cranberry sauce, but by this time in the program any turkey I have lingering in my fridge or freezer I’d rather not resemble the original meal, thank you. Also, I’m about ready for a break from bread and cheese, and maybe a big, crunchy salad – so long as it’s one with personality, and dousing it in peanut sauce with a bit of a chili kick instead of dressing can’t hurt.

bang bang turkey 2

I didn’t stray much from the original, but this salad would take on other veggies well – peas, carrots, radishes – and I doubt anyone would notice if you made bang bang chicken.

Bang Bang Turkey

Adapted from Nigella via the New York Times.

Bang Bang sauce:
3 Tbsp. peanut butter
1-2 Tbsp. chili-garlic sauce
1 Tbsp. brown sugar or honey
1 Tbsp. soy sauce
1 Tbsp. rice vinegar
1-2 tsp. sesame oil

Salad:
1/2 head iceberg lettuce, chopped or shredded
1/2 cucumber, chopped
2 cups shredded leftover turkey
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint (optional)
1-2 green onions, chopped

To make the sauce, shake all the ingredients up with a couple tablespoons of water until well combined and smooth.

Pile the chopped lettuce on a platter and top with cucumber, turkey, cilantro, mint and green onions. Drizzle with sauce, saving some to pass around at the table.

Serves 4.

Print Friendly

January 08 2015 | chicken & turkey and salads | 13 Comments »

Creamy Potato Salad with Berries and Mint

berry potato salad text

We’re back in the city, back to eating on the back porch where all the appliances and boxes and torn-out stuff isn’t, back to walking Lou on the sidewalk instead of the beach. What I miss most about having a stove on this particular day is the ability to cook potatoes – the new ones with the thin skins that are just being pulled out of the dirt and sold in farmers’ markets. I could live on these sweet baby potatoes, for awhile, anyway – forked and doused in butter and lemon, with steak and gremolata, or in an uber-creamy potato salad. (It’s not just for picnics anymore.)

Berry potato salad

My pal Chef Michael Allemeier, one of the best chefs around, the guy who taught me to proof bread in a warm, steamy dishwasher after it finishes a load, came up with this recipe. It has blackberries (!) and fresh mint, along with all the other things that make a potato salad great, plus a hit of cream for maximum creaminess. I love that he uses peppery arugula and balsamic vinegar – this isn’t evident in the photo because when I pulled out my arugula, it was all shades of yellow, and my garden is struggling this year. If you have some, go for the greens.

Creamy Potato Salad with Berries and Mint

Recipe from Chef Michael Allemeier for the Dairy Farmers of Canada.

5 medium yellow-fleshed potatoes (about 2 lbs./1 kg)
2 hard cooked eggs, peeled
1/2 cup mayonnaise
1/3 cup whipping cream
1/4 cup sour cream
2 Tbsp grainy or Dijon mustard
1 Tbsp lemon juice
4 green onions, thinly sliced (green parts only)
1/4 cup loosely packed, thinly sliced fresh mint
salt
2 cups mixed berries (blueberries, strawberries, blackberries, raspberries)
1 cup firmly packed baby arugula leaves, stems removed
1 Tbsp balsamic vinegar

Scrub potatoes and dice into 3/4-inch pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly. Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.

To serve, in a medium bowl, toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula. Serves 6.

Related Posts with Thumbnails
Print Friendly

August 17 2014 | salads and veg | 6 Comments »

Next »