This classic soup gets an modern reworking and deeper flavors from roasted potatoes. You’ll love it.
Leeks are notorious for harboring sandy grit from the farm field. To clean, lop off the tough, dark green tops, then slice the entire leek in half lengthwise (white and lighter green parts). Fan out layers and rinse under running water, until all the dirt is removed.
Elegant enough to serve at a party, yet simple enough to throw together for a quick evening meal or impromptu happy hour snack, this tart combines mellow potatoes with assertive (and uber healthy) dandelion greens. The unassuming potato is the perfect foil for bitter green leaves—tempering the bite, while taking full advantage of the pizzazz the leaves offer a sometimes ho-hum winter root. The topping for this tart is equally tasty as a side on its own, when there’s no time to thaw a package of pastry.
This dressing plays up a classic Indian flavor combination. Toss with greens of choice along with chunks of cucumber, radish, tomato and slivered onions. In the height of summer, toss in lots of cubed watermelon in place of the tomato for a refreshingly sweet crisp treat. You’ll find chaat masala (an Indian spice blend) sold at Indian markets. Don’t be put off by its pungent fragrance – just a pinch provides an addictively sweet/tart flavor unlike any other.
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Method:
Most instructions suggest whisking the oil into the vinegar to create an emulsion. I prefer a shortcut that even a preschooler can manage and that works as well as the classic method. Put all the ingredients into a clean, empty jelly jar. Screw the lid on tightly and shake. Just before you’re ready to toss the salad, shake the jar to make sure the mixture is combined well.
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Variations:
Mustard Vinaigrette – Add one tsp (or more) Dijon mustard, one small garlic clove (pressed or finely minced) plus a large pinch each of dried oregano and thyme. Let the dressing sit for half an hour allowing the flavors to fully blend. This peppy mixture works well on strong greens as well as those with plenty of crisp structure. For a French-style green salad toss together shredded carrots, slivered red onion and leaf lettuce plus a healthy handful of arugula. A little sliced celery adds a delightful crunch. Or take the French theme one step further by throwing in some steamed potato cubes, green beans, tomato, cured olives and hard-boiled egg wedges for a take on Salade Nicoise. Add some tuna on top for an authentic main dish.
Shallot Vinaigrette – Use the balsamic vinegar or substitute sherry vinegar if you like and add one Tbsp minced shallot, plus a pinch each of dried oregano and thyme. For a lovely winter salad try dressing a combination of leaf lettuce or spinach, sliced apples (some tart, some sweet), slivered red onion, toasted walnuts or pecans and gorgonzola or goat cheese.
Citrus Vinaigrette – Substitute sherry vinegar or white wine vinegar for the balsamic and add 2 Tbsp fresh citrus juice (especially orange, grapefruit or a combination). Add a pinch or two of dried herbs if desired. Toss this dressing with greens of choice plus red onion slivers, orange and grapefruit sections, radish slices and avocado cubes. Toss in a few spiced pecans for an extra crunch (courtesy of Trader Joe’s).
Other possible additions for killer dressings: for fruity sweetness try honey, crushed berries and fruit vinegars; yogurt, mayonnaise, sour cream and crème fraiche add creamy richness; fresh and dried herbs lend distinctive flavors, for instance thyme, oregano, tarragon, chives or basil; lemon and lime juice can be substituted for some or all of the vinegar (to taste). For ethnic flair try minced fresh ginger, curry powder, garam masala or chaat masala (Indian); ground cumin and chopped cilantro (Mexican); minced ginger, garlic, rice wine vinegar, toasted sesame oil or soy sauce (Asian).
(Serves 4-6)
This dish is my version of vegetable stir-fry and doesn’t really come close to the delicious dish pictured above, served up in the authentic way by my friend, Ewen – but it’ll do nicely for a start.
My melange allows wide latitude for substitution – feel free to use vegetables you have on hand, such as bell pepper, summer squash, broccoli, cauliflower, green beans, peas of all kinds, cabbage, bok choy and other greens. Be sure to stir-fry each type of veggie separately – as they cook at different rates.
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