Super Summer Salads
August 2, 2007

Here are two fantastic summer salads that are healthy, but don’t compromise on big flavors or eye appeal. Each salad serves 8.

Walnut Potato Salad
An exciting twist on the traditional potato salad, the original recipe was surreptitiously ripped out of a mystery magazine at the dentist’s office and adapted here.

2.5 pounds of Yukon Gold potatoes; 1 pound fresh baby green beans (haricot vert), trimmed, sliced in half; 4 bunches fresh arugula; 1 cup walnuts, toasted and lightly crushed.

Quarter and boil potatoes until they are firm but can be pierced with a fork, about 25 minutes. Drain and cool in colander. Peel off skin and cut into generous chunks, placing pieces on a plate, careful to prevent crumbling. Sprinkle potatoes with kosher salt and fresh pepper. Prepare dressing.

Yogurt Mustard Dressing
In a food processor, mince 2 garlic cloves. Add one half cup of Dijon mustard and plain low-fat yogurt each. Add 2 tablespoons red wine vinegar and two generous pinches of kosher salt. Process for 1 minute, pulsing. With motor running, drizzle in 2 tablespoons of walnut oil. The dressing should be tart and strong to carry the potatoes.

Line the edge of a serving bowl with 2 bunches of arugula. Drizzle one—half of the dressing over the potatoes. Toss the remainder of dressing together with 2 bunches of arugula. Gently fold all ingredients into the serving bowl. Sprinkle with walnuts and another hit of freshly ground pepper.

Fresh Corn and Shrimp Salad
2 red onions, sliced; 6 ears of fresh corn, grilled or boiled; 1 pound small to medium shrimp, freshly boiled and shelled; 12 fresh basil leaves, rolled and sliced forming ribbons (chiffonade).

In a hot sauté pan, add 1 tablespoon of olive oil and then toss in the onions. Sprinkle a generous pinch of kosher salt over the onions to release their water. Cook 15 minutes over medium heat, stirring occasionally, until they begin to caramelize. Add one—half-cup sherry and continue to sauté until fully caramelized, another 10 minutes. Add one—half cup good quality balsamic vinegar and combine thoroughly, scraping up browned bits. Add onions to a work bowl. Shuck corn into work bowl. Add shrimp. Combine and pour into a serving bowl. Top with basil and fresh pepper and a sprinkle of sea salt.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008