Horsey Dressing

Dr. Gooch had a salad at a local restaurant, Nana's, here in Durham.  It was so good, I think I ate more of it off his plate than he did.  It was the dressing that hooked me.  I grow tired of the same old vinaigrette, so this was quite refreshing.  The only ingredient I could pinpoint was the horseradish.  I tried to recreate it at home and after several tweaks I think this is the best version.  Let me know what you think, if you try it!

Horsey Dressing

1/2 Cup sour cream
Juice from 1 lemon
1-2 teaspoons creamed horseradish
1 Tablespoon good honey
Salt and FGP to taste

Whisk all the ingredients together.  Toss with your favorite salad.  Above, some spicy greens, cucumbers, and diced browned ham leftover from easter dinner.  Dresses a salad to serve 6-8 people.

Mixed Green Salad with Buttermilk Dressing and Warm Potatoes

Trader Joe's sells these Teeny Tiny Potatoes.  They scream, "Roast Me!'  And I'm obedient, so I do.  I planned on serving them with a green salad but then decided last minute to serve the hot potatoes on top of the salad.  Dr. Gooch sang my praises (or was it those of the potatoes?).  This is great as a light lunch or a side to fish or soup.



MIXED GREEN SALAD WITH BUTTERMILK DRESSING AND WARM POTATOES

1 lb small potatoes (like fingerling or baby red)
3-4 Tbls Olive Oil

1-2 Shallots, sliced in rings (this is more for flavor)

salt and FGP

Mixed Greens, two large handfuls should do it

1 Cucumber, peeled (unless you're using an english cuc) seeded and cut into sticks

FOR THE DRESSING
1 Cup Buttermilk
2 Tbls good mayonnaise
1 tsp Salt
2 tsp FGP, coarsely ground
1-2 garlic cloves, finely minced
1 Tbls dried onions (I had them on hand and using dried keeps them from overpowering the dressing)

Preheat the oven to 475 degrees.  Slice the potatoes across the top 4-5 times, taking care not to slice completely through.  Toss with shallots and olive oil.  DO NOT salt them yet.*  Roast in oven for 15--20 minutes or until blistering and browning.  Watch them, as all ovens cook differently.  Once they are done, pull them out of the oven and salt and pepper them.

Meanwhile, mix the dressing.  Whisk together buttermilk, mayo, s and fgp, garlic and onions.  Allow to sit so the onions rehydrate.  Toss just enough dressing to lightly coat greens and cucumber.  Serve potatoes warm over cold salad.

*Salting potatoes before roasting them draws moisture out during cooking and inhibits any crisping of the skins.


On a similar note!  Planting potatoes is on my to-do list today.

Pea Shoot Salad and The Best Green Beans

I found these pea shoots at the market and needed to use them quick.  I can't stand buying food just to watch it go bad.  So I threw this little (and very green) lunch together for Dr. Gooch and I.  It was tasty.  It could have stood a bit of marinating time before eating it, but we were hungry.  You could easily substitute lemon juice for the vinegar, which I would have had I had a lemon on hand.

1 Cup Pea Shoots

10 Cherry Tomatoes, halved

1 Tbls. Red Vinegar

2 Tbls. Olive Oil

1/2 tsp. Red Pepper Flakes

Salt and FGP (fresh ground pepper) to taste

Combine all ingredients and toss.  Serves 2-3.

This is my favorite way to do beans.  After I did the beans though I thought, this might be good tossed together with the pea shoot salad.  But, I reigned in those passions and ate them instead, side by side.

2 Tbls. Olive Oil

2 Garlic cloves, minced

1 small onion, sliced in rings then halved

2 Large handfuls of fresh green beans, trimmed

1/2 Cup chicken or vegetable stock

Salt and FGP to taste

Heat oil in skillet over medium.  Add garlic and onions and cook until onions begin to brown.  Add beans and cook two minutes, add stock, stir to deglaze the pan.  Reduce heat, cover and cook 1-2 minutes until beans are bright green and tender (but never too tender).

Serves 3-4.