A Friend for Dinner

We had a dear ex-neighbour visit and stay for dinner tonight. I decided to go with my tried-and-true salad recipe Green Salad with Creamy Mustard Vinaigrette for our first course. And for the entree, my favourite way to prepare chicken on the barbeque: paillard style (see blog dated July 18 for recipe). As sides I served a Warm Nugget Potato Toss with Sundried Tomato Vinaigrette and steamed green beans finished with a good dousing of lemon juice and a handful of slivered almonds.

Green Salad with Creamy Mustard Vinaigrette
(recipe from Barefoot Contesssa Family Style with some modification)
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk at room temperature (or 1 tablespoon mayonnaise)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix

Put all dressing ingredients in a a jar and mix using an immersion/stick blender.
Toss the greens with enough dressing to moisten and serve immediately.




Warm Nugget Potato Toss with Sun-Dried Tomato Vinaigrette
(recipe from Vancouver Sun newspaper, date unknown with some modification)
Salad:
2 pounds small nugget potatoes (unpeeled)
1/3 cup slivered fresh basil
salt and pepper
Vinaigrette:
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon each salt and pepper
1/4 cup olive oil from bottled sun-dried tomatoes
1 garlic clove, minced
1/4 cup slivered, drained sun-dried tomatoes (packed in oil)

Salad: Scrub potatoes. Cook in large pot of salted boiling water for 15 to 20 minutes or until just tender, drain, reserving 1 tablespoon potato water for vinaigrette. Put potatoes in large bowl.

Vinaigrette: In glass jar, place all salad dressing ingredients except sun-dried tomatoes, and blend with an immersion/stick blender. Then stir in sun-dried tomatoes.

Drizzle vinaigrette over warm potates, toss gently to coat. Add basil, toss gently. Add salt and pepper to taste. Transfer to platter and serve warm.