Renny Darling's
3/4 cup mayonnaise
1/2 cup sour cream
1/4 cup cream
2 tablespoons lemon juice
1 shallot
1 green onion
6 sprigs of parsley, discard the stems and use the leaves
1/4 teaspoon thyme
1/8 teaspoon garlic powder
salt to taste
1/2 cup frozen spinach, defrosted and drained
Combine all the ingredients (except the spinach) in a food processor or blender container and puree until smooth. Stir in the spinach until blended. Refrigerate until ready to use.
Serve with cold poached fish. Good for dipping with raw vegetables. Yields about 1 1/2 cups sauce.
This is a sort of happy medium in preparing this exceptionally delicious salad. For as many times as I have ordered this salad in Nice and along the southern coast of France, not twice has it ever been served the same. Actually, you have a good deal of latitude. Include those vegetables which make you happiest (although green beans are most often included.)
1 1/2 pounds potatoes, cooked, peeled and
sliced
1 can (1 pound) whole green beans, drained
2 tomatoes, sliced
3 slices red onions, separated into rings
1 can (7 ounces) tuna fish, drained
8 black olives
2 hard-boiled eggs, peeled and quartered
1 can (2 ounces) flat anchovies in oil, drained
lettuce leaves to line platter
Combine potatoes, green beans, tomatoes and red onions in a bowl and drizzle with 1/2 Lemon Garlic Dressing. Allow to marinate in the refrigerator for several hours.
To serve, line a platter with lettuce leaves. Arrange attractively the tuna, olives, eggs, anchovies and marinated vegetables. Drizzle a little dressing over all and pass the remaining dressing at the table. Serves 4 to 6.
Lemon Garlic Dressing:
3/4 cup oil
6 tablespoons lemon juice
2 tablespoons red wine vinegar
1/3 cup finely chopped green onions
2 tablespoons chopped parsley
1 clove garlic, put through a press
salt and pepper to taste
1 teaspoon Dijon-style mustard (optional)
Combine all the ingredients in a jar with a tight-fitting lid and shake vigorously to blend. Store in the refrigerator until ready to use. Yields about 1 1/4 cups dressing.
Lemon Garlic Dressing:
1/4 cup oil
2 tablespoons lemon juice
1 clove garlic, cut in fourths
1 teaspoon Dijon-style mustard
1 teaspoon finely chopped parsley
1 tablespoon finely chopped chives
salt and freshly ground pepper to taste
Salad:
1/2 pound mushrooms, cleaned and sliced
2 tomatoes, peeled, seeded and chopped. Allow to drain.
6 slices bacon, cooked crisp, drained and crumbled
1 green onion, finely chopped
Combine first seven ingredients in a glass jar with a screw-top lid and shake vigorously. Refrigerate until ready to use.
Place mushrooms, tomatoes, bacon and green onion in a bowl. Pour dressing over the salad (remove the garlic) and toss until mushrooms are well coated. Serve soon after tossing. Within an hour is acceptable, although I prefer to serve this salad at once. Serve on a bed of lettuce with a few grinds of fresh pepper. Serves 4.
Note:- If you clean and slice the mushrooms earlier in the day, then toss them in a little lemon juice so that they do not darken.
In France, potato salad is most often served in a vinegar and oil dressing rather than with mayonnaise. This lovely salad flecked with green and red can be served either at room temperature or chilled.
2 pounds potatoes
1/2 cup oil
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/4 cup chopped green onions
2 tablespoons chopped parsley
1 jar (2 ounces) pimento strips, drained
1 clove garlic, put through a press
1/2 teaspoon sugar
salt and freshly ground pepper to taste
Cook the potatoes, unpeeled, in boiling water, until they are tender. Run them under cold water, peel and slice them.
Combine the remaining ingredients in a glass
jar with a tight-fitting lid and shake vigorously. Pour dressing
over the potatoes and toss to blend. Refrigerate several
hours or overnight. Serve chilled or at room temperature. Serves
6.
1/2 cup sour cream
12 cup cream
3 tablespoons lemon juice
2 tablespoons chopped green onion or chives
2 tablespoons chopped parsley
2 pounds potatoes, boiled, peeled and sliced
1 carrot, grated
1 tablespoon sugar
1 tablespoon vinegar
salt and pepper to taste
Combine sour cream, cream, lemon juice, onions and parsley and stir until mixture is well combined. Allow to rest at room temperature until thickened (about 20 minutes) and refrigerate.
Cook the potatoes, unpeeled, in boiling water, until they are tender. Run them under cold water, peel and slice them.
In a large bowl, place potatoes, carrot, sugar, vinegar, salt and pepper and toss until mixture is nicely combined. Allow mixture to rest for 10 minutes. Now add the cream mixture and toss and turn until potatoes are evenly coated. Refrigerate for several hours. Overnight is better. Serves 4 to 6.
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