Grilled Fingerling Potato Salad With Feta Green Beans And Olives Food

GRILLED NEW POTATO AND GREEN BEAN SALAD WITH FETA AND OLIVES

Steps:

• Bring a large pot of salted water to a boil and cook the green beans until just become tender but still crisp, 2 to 3 minutes. Transfer into ice water, drain well, cut into half crosswise if too long, set aside. Add the potatoes in a dutch oven or saucepan, cover with cold and salted water. Bring to a boil and cook until the potatoes are slightly tender, 4 to 6 minutes. Drain well in a colander, place on a baking sheet or a large flat plate and allow to cool enough to handle, halve the potatoes. Add the vinegar, lemon juice, mustard, honey and salt and pepper in a large bowl, whisk until well blended. Slowly whisk in the extra-virgin olive oil until well combined. Preheat the grill to medium heat. Toss the potatoes with enough olive oil to coat and sprinkle with salt and pepper. Grill until brown in spots, turning once or twice, 4 to 6 minutes. Remove from the grill and toss with some of the vinaigrette. Mix together the potatoes, green beans, feta cheese, olives and oregano in a bowl until well combined. Add more vinaigrette and toss until well mixed, season with salt and black pepper if needed. Sprinkle the parsley leaves over the salad. Serve at room temperature or chilled.

GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT (

Steps:

• In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
• While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
• Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
• Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.

GRILLED SALMON NICOISE SALAD

Steps:

• Put all ingredients in a salad shaker or a small jar with a tight-fitting lid and shake to combine.
• Boil green beans in salted water until crisp-tender, about 5-6 minutes. Scoop beans out of water (saving boiling water) and place in a strainer. Rinse with cold water until no longer hot, (to stop the cooking process.) Drain thoroughly. Place beans in a bowl, drizzle with some Basil Vinaigrette and toss lightly to coat.
• Add baby potatoes to the cooking water, return to boil, and cook about 10-12 minutes until tender when pierced with a knife. Drain, rinse with cold water, and then cut in half or in quarters depending on size. Place in bowl, drizzle with some Basil Vinaigrette, and toss lightly to coat. Season with salt and pepper.
• Season salmon with salt and pepper and grill, skin side down for 15-20 minutes, or until done (time will vary based on the thickness of the fillet.) Remove skin and cut into 6 portions.
• Arrange mixed greens, salmon, eggs, tomatoes, potatoes, green beans, and olives on individual plates. Drizzle with dressing and serve.

GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES

Steps:

• Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
• Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
• Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
• Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
• Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.