These two salad recipes are perfect for your Christmas brunch meal or dinner. The first one is a variation of the classic Potato Salad which you can make ahead and keep well covered in the fridge. The second salad recipe has a Mediterranean flair and I promise you it is absolutely stunning and delicious. You need time to grill all the veggies but it is well worth it.
Creole Potato Salad with Spanish style Chorizo and Country Dressing
Ingredients for 10
Country Dressing
1 cup sour cream
2 Tbps Creole mustard
2 Tbps Dijon mustard
2 tsp lemon juice
2 Tbps chopped parsley
1/4 cup finely chopped onion
Salt and pepper to taste
To make dressing, mix all ingredients in a small bowl and set aside.
Salad
2 lbs. creole potatoes
2 Tbps. lemon juice
1/4 cup olive oil
4 cloves garlic, chopped
4 Spanish-style chorizos (or any sausage), grilled or sauteed and sliced
Fill a large pan with water and add salt, add potatoes and cook for 15 minutes. Drain potatoes, cut in half.
In a large bowl make a vinaigrette with the lemon juice, olive oil and chopped garlic. Season with salt and pepper to taste.
Add potatoes to vinaigrette and toss to cover well. Add sliced chorizo and country dressing. Adjust seasoning if necessary, and serve.
Grilled Vegetable Salad with Fresh Mozzarella "Fior de Latte"
Ingredients for 10
2 eggplants, thinly sliced
4 zucchini, thinly sliced
2 Green Bell peppers, sliced
2 Red Bell peppers, sliced
2 Portabella mushrooms, sliced
2 red onions, sliced
1 cup thin sliced sun dried tomatoes
1/2 cup thinly sliced fresh basil leaves
2 garlic cloves, chopped
3 Tbps. chopped fresh rosemary
3 Tbps. chopped fresh oregano leaves
1 1/2 cups olive oil
1 cup balsamic vinegar
2 cups fresh mozzarella cheese, drained and sliced
Salt and pepper to taste
Grill all sliced vegetables, toss with herbs, cheese, sun dried tomatoes, olive oil and balsamic vinegar. Season with salt and pepper and serve in large platter.Etiquetas: recetas
