Off the High Line
May 19, 2012
Off the High Line
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
No Tato Salad
This is a vegetarian-ish, gluten-free and paleo-friendly version of that perennial Summer favorite – potato salad. I went German with my inspiration, but curry or hot spice versions would be great as well. This really does end up tasting like potato salad. You don’t get the density of potatoes, but if you’re trying to avoid them and Summer just ain’t Summer without some homestyle potato salad (and a big ear of corn and some brats), this salad is for you. It’s also pretty quick to whip up and makes a great side dish for a nice big steak.
No-Tato Salad
1 head cauliflower
2 stalks celery
1/4 to 1/2 c. yellow onion (~ 1/4 of an onion, preferably Vidalia or some other sweet variety)
2 Tbsp. fresh parsley
2 eggs
2 Tbsp. mayo (I use the type made with olive oil – sub with home made to make it paleo)
2 Tbsp. capers (or good old green Spanish olives)
1 Tbsp. dijon mustard (sub with yellow mustard to make it Whole30)
1/4 tsp. celery salt
1/4 tsp. garlic powder
Salt & pepper
Sweet paprika (optional)
Place the eggs in a small pot. Cover with water and put over a burner on high. Bring to a boil, let go 4 minutes and cut the heat. Remove pot to the sink, drain, and fill with cold water.
While your eggs are cooking, chop/snap the cauliflower into small florets. When this is complete, add to a large pan over medium high heat with a splash or 2 of water. Cook until softened – if you want to go a little brown here, have at it. I went for just steamed to taste as close as possible to potatoes, but brown would be nice, too. Remove from the heat when done. Add to a large bowl to cool.
While that is working, dice the celery, onion, capers and parsley. Add to the bowl with the cauliflower.
When the eggs are done, cool, peel and dice. Add to the bowl.
Add the mayo, mustard, celery salt & garlic powder. Combine. Taste & add salt and pepper if needed. Dust with paprika as an optional old school garnish.
Serves 2 for dinner with a nice steak and 1 for lunch beefed up with a little chicken and the gift that keeps on giving: hazelnut gremolata (yes, this is the same gremolata that’s been kicking around the back of my fridge and popping up here and there since Easter).
May 18, 2012
And since I’m a sucker for a cute wiener, 2 from yesterday evening. You can’t really tell, but he’s a bit angry about his new nose. Angry, but willing to pose.
May 17, 2012
The 1 concession to personal photo knick-knackery in the house.
May 16, 2012
Rain, rain, go away.
May 15, 2012
Grey, rainy day.
May 14, 2012
Office mascots
May 13, 2012
Dinos at the American Museum of Natural History.
May 12, 2012
Seen in: Cobble Hill
Light, Bright Tuna Salad
Light Bright Tuna Salad
This light, bright tuna salad makes a great weeknight meal. Bold and flavorful – you won’t miss the calories.
2 packets tuna in water
2 Tbsp. beet horseradish
2 Tbsp. dill, chopped
1/4 cup red onion, diced
2 tsp. red wine vinegar
1 medium red bell pepper, diced
1 Tbsp. capers
1 can garbanzo beans, washed & drained
2 ribs celery, diced
1/4 preserved lemon, diced
1/2 tsp. ground cumin
1/2 tsp. dried ground chipotle
Salt & pepper to taste
Prep all ingredients. Toss all ingredients together in a large bowl. Taste. Salt & pepper to your liking.
Serves 2 + 1 for a light dinner & lunch. You can beef this salad up with some crusty bread or crackers, but it is perfectly satisfying without.
