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Salads | |
| Potatoes: 3 pounds petite red potatoes Kosher salt and freshly ground black pepper 1 red bell pepper, cut into large strips Olive oil, for drizzling Meat: Roughly 1 1/2 lb steaks, chicken, or pork, at room temperature Oil Seasoning (salt/pepper/whatever you like) Dressing: 1/4 cup English mustard (I like Coleman's here) 1/4 cup apple cider vinegar 1/4 cup olive oil 1 teaspoon sugar 4 scallions, white and green parts, chopped Optional cooked veggetables of your choice, asparagus, corn, brocolli. Chop to bite size portions or smaller and add at the end. | |
| Preheat a grill to medium high. Drizzle the potatoes and red pepper strips with olive oil and season with salt and pepper. Transfer to the grill and cook until charred and cooked through, 8 to 10 minutes (see Cook's Note). Chop the peppers once cool enough to handle. Cook your meat as you please, simple is best. You could use smoked chicken or a store bought cooked chicken as well. For the dressing: In a small bowl, whisk the mustard, vinegar, olive oil and sugar until the sugar granules dissipate into the dressing. Add the scallions and stir. Chop your meat into bite size pieces. Toss them in a large bowl along with the potatoes and peppers. Mix, then drizzle over the dressing and toss. Serve warm or at room temperature. | |
Unrated | |
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