Dayrecipe Food Community

Active time: 20 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 2 1/2lb medium yellow-fleshed potatoes such as yukon gold
• 1tablespoon whole-grain or coarse-grained mustard
• 1tablespoon white-wine vinegar
• 2teaspoons finely chopped drained bottled capers
• 1/2teaspoon salt
• 1/2teaspoon black pepper
• 3tablespoons finely chopped shallot (1 large)
• 1/2cup extra-virgin olive oil
• 1/3cup chopped fresh flat-leaf parsley

DIRECTIONS Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.

While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.

Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.

When you compose a gorgeous salad brimming with the freshest greens, herbs, and flowers, the best choice of dressing is a simple vinaigrette with a fairly neutral flavor that gently blends with the flavors of the salad ingredients instead of overriding them. The key is to use good-quality vinegar and olive oil. I use two kinds of vinegar: a good red wine vinegar or aged sherry vinegar for crispness, and a smaller amount of balsamic for its full body and touch of sweetness. You don’t need to use the precious old balsamico tradizionale, but its best to stay away from the very low priced brands. This recipe has a slightly higher than average proportion of vinegar to oil to help balance assertively flavored greens. When it comes to choosing the right oil, try to find a first-rate extra-virgin olive oil with a mild flavor, not a brand that’s powerfully fruity. You don’t want the oil to jump out as the predominant flavor. The exception is when many of your greens are very bitter or hot, like mustard, radicchio, peppercress, or endive, in which case a very fruity olive oil will balance and tone down their aggressiveness.

If you’re using this vinaigrette on a salad of many varied and distinctively flavored greens and herbs, like the Herbfarm Garden Salad, I suggest you not add more herbs to the dressing. However, if you are making the vinaigrette for a simpler salad of lettuces and other greens or vegetables, try blending in one of the herbs listed in the variations that follow. The vinaigrette also presents an excellent opportunity to use an herb-infused vinegar.

Makes 1 generous cup.

INGREDIENTS

• 1/4 cup red wine vinegar or aged sherry vinegar
• 2 tablespoons balsamic vinegar
• 1 tablespoon coarsely chopped shallot
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 3/4 cup mild extra-virgin olive oil

DIRECTIONS Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad.

Variations
Use an herb-infused vinegar in place of the red wine vinegar.

Herb Substitutions
Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.

Portobellos make this simple dish shine. It’s from Alfred Portale’s
12 Seasons Cookbook written with Andrew Friedman (Broadway Books).

Active time: 30 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• for portobello vinaigrette
• 1lb portobello mushrooms, stems discarded and caps sliced 1/2 inch thick
• 1/4cup extra-virgin olive oil
• 1cup reduced-sodiumchicken broth
• 1tablespoon sherry vinegar or rice vinegar (not seasoned)
• 1tablespoon balsamic vinegar
• 1tablespoon minced shallot
• 1/4teaspoon minced garlic
• 3/4teaspoon kosher salt
  for steamed spinach
• 2cups water
• 1 1/2lb baby spinach
• 2tablespoons unsalted butter
  for halibut
• 4(1 1/4-inch-thick) pieces halibut fillet (1 1/2 lb total), skinned
• 2tablespoons extra-virginolive oil

DIRECTIONS Prepare mushrooms and vinaigrette:
Cook mushrooms in 1 tablespoonoil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened, about5 minutes. Add broth and simmeruntil mushrooms are tender,about 5 minutes.

Transfer mushrooms with a slotted spoon to a plate and keep warm, covered. Boil liquid in skillet until reduced to about 1/3 cup. Transferto a bowl and cool. Whisk inremaining oil, remaining vinaigrette ingredients, and pepper to taste.

Steam spinach:
Bring water to a boil in a large saucepan. Add half of spinach and cook, covered, until leaves are wilted,1 to 2 minutes. Stir in remaining spinach and cook, covered, until tender,about 2 minutes more. Drain wellin a colander, pressing on spinach witha large spoon. Return spinach to pan and stir in butter and salt and pepperto taste. Keep warm, covered.

Prepare halibut:
Pat halibut dry and season with salt and pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, thencook fish until golden, about 3 to 4 minutes on each side.

Arrange halibut, spinach, and mushrooms on 4 large plates or bowls. Spoon vinaigrette over each serving.

Active time: 20 min Start to finish: 1 hr

Makes 16 servings.

INGREDIENTS

• 4lb sweet potatoes (8; preferably long)
• 1/4cup fresh lime juice
• 1 1/2teaspoons kosher salt
• 1/4teaspoon black pepper
• 1/2cup olive oil
• 1/4cup chopped fresh cilantro

DIRECTIONS Cover potatoes with cold salted waterin a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.

Prepare grill for cooking.

Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.

Serve potatoes warm or at room temperature, drizzled with vinaigrette.

Cooks’ notes:
• Potatoes can be boiled and peeled 1 day ahead and chilled, covered.
• Vinaigrette can be made 2 hours ahead and kept at room temperature.
• If you aren’t able to grill, potatoes can be cooked in a well-seasoned ridged grill pan over moderately high heat, turning, until grill marks appear, 3 to 6 minutes total.

Makes 6 servings.

INGREDIENTS

• 2tablespoons orange juice
• 2tablespoons white wine vinegar
• 2teaspoons grated orange peel
• 1/4teaspoon salt
• 2tablespoons olive oil2large navel oranges
• 8cups mixed greens
• 1medium head of belgian endive, halved lengthwise, cut lengthwise into thin strips

DIRECTIONS
Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil; season to taste with freshly ground pepper.

Using small knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release orange segments into bowl. Add greens and endive to bowl with oranges. Drizzle dressing over salad and toss to coat. Season to taste with salt and pepper.