Wednesday, July 13, 2011

Summer Picnic Salads: Chickpea-Grilled Corn and Spicy Potato Salad

Bean and potato salads are great option for picnics and barbecues during the summer. They can be served warm but taste best when eaten at room temperature so no reheating is needed if you decide to bring these somewhere.

Grilled fresh corn, chickpeas, toasted walnuts and cool cucumbers dressed simply with olive oil, lemon and sea salt.

Chickpea & Grilled Corn Salad
2 tbl plus 1 tsp extra virgin olive oil
2 white corn cobs
1 tbl fresh chopped rosemary
3 garlic cloves, minced
salt and pepper
1 cup diced, seedless cucumber
1-15oz can chickpeas, drained and rinsed
1 cup toasted, chopped walnuts
2 tbl fresh lemon juice

Preheat a grill. Brush the corn with 2 tbl of oil and sprinkle with salt and pepper. Grill for 5-7 minutes. Cut the kernels from the cobs.
In a small saute pan heat 1 tbl oil and toast the rosemary and garlic together until the garlic has browned and the rosemary is fragrant.
Combine the corn, rosemary and garlic and the remaining ingredients in a bowl. Season to taste with salt and pepper.

Tender yukon potatoes, smokey paprika, fennel and fresh rosemary tossed together while warm so all of the flavors soak in and marinate.

Smokey Potato Salad
2 lb yukon gold potatoes, unpeeled, medium dice
1/3 cup plus 2 tbl extra virgin olive oil, divided
1 head fennel, cored, small dice
1 celery stalk, small dice
2 garlic cloves, minced
1 tbl whole grain mustard
1 tbl red wine vinegar
1 tbl chili powder
1 tbl smoked paprika
1 tsp salt
1/2 tsp pepper
1/4 cup chopped fresh parsley

Combine the potatoes with salted water in a pot and bring to a boil. Cook until tender. Drain.
Saute the fennel and celery in 2 tbl of oil until caramelized, 10 minutes. Add the garlic and toast until fragrant. Combine the fennel with the potatoes and add the remaining ingredients including 1/3 cup olive oil. Season to taste with additional salt and pepper if necessary.

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