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After those amazing hors devours, you are going to need a fabulous salad. This salad has great color & the dressing is out of this world. We are also going to make a Red Potato Salad with Celery Seed. Let's start with that you can make your dressing while the potatoes cook. I always make potato salad at least a day ahead, it is just one of those foods that tastes better the next day.Ingredients for the dressing:
3/4 cup sour cream
3/4 non-fat plain yogurt
2 celery stalks finely diced
1 Tablespoon Celery Seeds
2 Tablespoons fresh chopped chives
1 teaspoon dry mustard
1/4 cup chopped fresh parsley
Salt & Pepper to taste
3 pounds medium red potatoes
Cook your potatoes in boiling water for 30 minutes or until tender. When cool cut into smaller pieces but don't peel.
Whisk all your dressing ingredients together. In a large bowl toss with the potatoes to coat them. Cover & refrigerate. If you want to be fancy take a few sprigs of parsley & tie them into a bouquet with a chive to garnish.
On to the green salad!
Three Lettuce Salad with Tomato-Tarragon Dressing
Dressing:
1 shallot
1 garlic clove
½ lb. tomatoes, peeled, seeded & chopped
2 teaspoons Dijon Mustard
1 tablespoon finely chopped tarragon
3 tablespoons white wine vinegar
½ cup olive oil
1 tablespoon whipping cream
salt & pepper
In food processor:
Add garlic, shallot, tomatoes, mustard, tarragon and vinegar.
Process well, slowly add oil, add salt & pepper, cream
Process well.
Salad:
1 head butter lettuce
1 head radicchio
4 medium heads Belgian endive (You can short cut this & buy a bag of mixed greens)
1 cucumber julienned
3 carrots julienned
1 avocado peeled pitted and sliced
Tear all lettuces into bite sized pieces, arrange other vegetables in colorful pattern.
