Recipes for something new and different in the salad department are always in demand, so let's up our supply with the following pair of possibilities.
Longtime Forum helper-outer Rosemary Barrett, across the water over there in Freeland, starts us off with a do-ahead, marinated concoction with a cilantro-kissed dressing.
Taken from her copy of "Betty Crocker's 40th Anniversary Edition Cookbook," this particular how-to came along with a handful of other salad recipes she shared a couple of years ago, and has been awaiting its turn in print ever since.
And Snohomish cook Bonnie Edwards once again supplies us with a potato salad and mentions it's taken from a June 2000 issue of a Martha Stewart Living magazine.
Asparagus and black bean salad
1 pound asparagus, cut into 1-inch pieces (see note)
1 can (15-16 ounces) black beans, rinsed and drained
1 red bell pepper, cut into 1/2-inch squares
1 tablespoon finely chopped onion
Cilantro dressing (recipe follows)
Prepare and cook asparagus; drain and turn into glass or plastic bowl. Add beans, bell pepper squares, onion and cilantro dressing; mix well, cover and refrigerate at least 4 hours.
Makes 6 servings.
Note: If desired, 2 packages (10 ounces each) frozen cut asparagus, cooked and drained, can be substituted for the fresh asparagus.
3 tablespoons olive or vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried cilantro leaves
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 small clove garlic, crushed
In container with a tight-fitting lid, combine the oil, cilantro leaves, vinegar, salt, cumin, pepper and garlic; cover and shake until thoroughly combined.
Pickled potato salad
3 pounds new red potatoes (18 to 20 potatoes)
2 tablespoons plus 1 teaspoon coarse salt, divided
1/2 cup red wine vinegar, divided
1 bunch radishes (about 8 radishes), trimmed and thinly sliced into rounds
1 medium red onion, thinly sliced into rounds
2 cucumbers, peeled, cut lengthwise, seeds removed, and cut on the bias 1/4-inch thick
1/4 cup fresh dill
1/4 cup extra-virgin olive oil
3/4 teaspoon freshly ground pepper
1 bunch arugula, stems trimmed, for garnish
Place potatoes in a large pot with enough water to cover by several inches. Bring to boil over high heat, add 2 tablespoons of the salt, and reduce heat to a gentle boil.
Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut the potatoes into 3/4-inch wedges while still hot. Drizzle with 1/4 cup vinegar and set aside.
Place radishes and onion in a large bowl; add remaining 1/4 cup vinegar and let stand 30 minutes, stirring every 5 minutes. Place cucumbers in a colander over a bowl; sprinkle with 1/2 teaspoon of the salt and set aside.
When potatoes are cool, add the onion mixture. Add cucumbers, dill, olive oil, remaining 1/2 teaspoon salt and pepper; toss to combine.
Chill until ready to serve.
Garnish with arugula.
Makes 10 to 12 servings.
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