Pareve salad

Red Kidney Bean Salad

Makes 4-6 servings.                              

This salad is a nutritious accompaniment to poultry or meat.  It can also be a first course or a part of a buffet table.  

INGREDIENTS

  • ½ pound dried red kidney beans
  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, peeled, finely chopped
  • 1 small jalapeno pepper (See Note)
  • 1 ½-2 tablespoons balsamic vinegar
  • 1 -2 tablespoons Dijon mustard
  • ½ cup tightly packed flat-leaf parsley, coarsely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Soak the beans overnight in a bowl with enough cold water to cover by a few inches.
  2. Drain the beans and place in a medium saucepan with enough water to cover by 3 inches.
  3. Bring to a boil, lower the heat and cook gently for about 30 minutes or until the beans are very tender. (Beans tend to harden when refrigerated.) Drain and transfer the beans to a bowl. Toss with olive oil and cool.
  4. Cut the jalapeno pepper in half. Remove the seeds and mince.
  5. Add to the beans the onion, vinegar, mustard and parsley Season with salt and pepper to taste.

NOTE:

When seeding jalapeno peppers, I advise wearing thin latex gloves to avoid irritating your skin and eyes.

If you are making this dish ahead of time, and it is refrigerated, bring it back to room temperature before serving and adjust the seasoning.

 
 

Potato Salad

Makes 4 servings.

Yukon Gold potatoes are moist, waxy, and have a delicious sweet flavor, which make them ideal for boiling, broiling or frying.  I prefer them over red new potatoes in this recipe. 

I like to serve this salad at room temperature, but before serving it is best to check the seasonings again since potatoes tend to absorb the seasonings.

INGREDIENTS

  • 1 pound Yukon Gold potatoes

Dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon seasoned rice vinegar
  • ½ teaspoon Dijon mustard  
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 2 scallions, including green parts, finely chopped
  • ½ cup loosely packed flat-leaf parsley, coarsely chopped

PREPARATION

  1. In a medium bowl combine the dressing ingredients.
  2. Wash potatoes and steam over high heat for about 30 minutes or until they are tender.  Test by piercing the center with a pointed knife or cut in half to be sure that the center is soft.
  3. Remove the thin potato skin while the potato is still hot (use a paper towel to hold it). Cut the potatoes into half, than quarters than cubes.  While still warm toss with the dressing. Season to taste with vinegar mustard, salt and pepper.