See Also: Cooking Club · Grilling · Salads · Vegetable Dishes
Grilled Potato Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
12-18 small red potatoes
3-4 parsnips or turnips
extra virgin olive oil
salt and pepper
greens, such as spinach or leaf lettuce, etc.....
2-3 carrots, grated
1/2 cup extra-virgin olive oil
1/4 cup light vinegar (champagne, white wine, raspberry...)
1/4 teaspoon fine sea salt
1/2 teaspoon raw sugar
1/4 teaspoon (or more) powdered horseradish
freshly ground peppercorns
snipped fresh parsley
feta or other cheeses, as desired
Scrub potatoes and parsnips but do not peel. Slice into 1/2 inch wedges or slices. Brush with olive oil. Place on hot grill pan, sprinkle with salt and pepper. Grill a few minutes on both sides until vegetables start to brown and are cooked through. (May take as much as 10-12 minutes to get them tender) Set aside to cool. In a beautiful bowl, tear the lettuce and add grated carrots. In measuring cup, whisk together the remaining ingredients other than cheese. Combine cooled vegetables with the greens, toss in the dressing and serve. Add wedges or chunks of cheese, as desired.
Recipe created 2001-05-21.
